Preheat oven to 350 degrees.  Lightly grease a 10 x 13 casserole dish.

Prepare chicken and set aside.   Sauté the chopped onion and bell peppers in butter until translucent then add a can of Rotel tomatoes and continue to cook for another 15 minutes.  

In a separate sauce pan cream together the can of cream of chicken soup and a can of enchilada sauce.   Add 1/2 of the soup mixture to the onion and bell peppers along with the shredded chicken and mix well.  

Top each flour tortilla with approx.  1/2 cup of the chicken mixture, top with a little cheese, roll up and place seam side down in a 10 x 13 glass baking  dish sprayed with non-stick spray.  Continue to fill tortillas and place in baking dish.   Place the rolled filled flour tortillas in the oven for approx.  20 minutes on 350 degrees.  

Pour the remaining soup mixture  (cream of chicken and enchilada sauce) over the rolled flour tortillas and bake for another 15 minutes.  Top with cheese and serve with sour cream.

Enjoy!

01/28/2009