~Chicken Enchiladas~

I thought it was time to move on past the Valentine post...so since I didn't have a picture...I wanted to share a favorite recipe of ours! I would have taken a picture at noon but we dove into them before I got the camera out!
It's a recipe that I've had for years but I revised it today and the hubby said, "Be sure and write that one down...they are the best you've ever made!" So here it is:

Favorite Chicken Enchiladas

4-5 Chicken Breasts (baked) then shredded

1 can cr. of mushroom soup

1/4-1/2 c. sour cream (I think I had closer to 1/2 c.)

1/2 tsp. chili powder

1/4 tsp. cumin

1 tsp. chicken bouillon granules (optional, but added flavor!)

salt & pepper (to taste)

1/2 green pepper, diced

1/2 onion, diced

1 c. cheddar cheese

Mix all together and spoon into large flour tortillas. Roll up and place in a 9x13 pan. (Save a little of the meat mixture to spoon over the top of all the enchiladas to keep them from drying out while baking) Pour a can of Rotel' over the top of the finished enchiladas and bake uncovered in the oven at 325° for 30-40 min. or until bubbly. The last 5 min. of baking sprinkle some more cheddar cheese over the top to melt.