Recipe: Baked Fiesta Enchiladas

1 Red Pepper
8 oz mushrooms
1/2 cup green onions
1 Tbs butter
1 cup sour cream
1 can cream of chicken
8 oz shredded sharp cheddar cheese
2 cups chopped cooked chicken or turkey
6 flour tortillas (I sometimes stretch this to fill 10 large tortillas.  Depends on how full you want them)
1 jar salsa
Preheat over to 350 degrees. Combine pepper, mushroom, onion, and butter in a
saucepan. Cook over medium heat about 5 minutes or until pepper and
mushrooms are tender. Drain. Add sour cream, soup, half of cheese. Stir in
chicken. Center about 3/4 cup filling on each tortilla, roll up and place side by
side in glass casserole dish. Top with salsa and remaining cheese.
Bake on middle rack for 25 to 30 minutes or until thoroughly heated.

(Here I cheated and used only green pepper and regular sweet onions since they were all I had on hand.  I also added them to the skillet after I cooked the chicken)

I love this recipe because it is super easy and you can change it around without messing up the final result or the flavor.  I have also found that the filling freezes really well making it great for a quick dinner.  I try to use the low fat, low sodium versions of the sour cream and soup to make it a little healthier.  However, you can sneak all sorts of vegetables into the filling.

Ready to go into the oven.  We sometimes omit the salsa before baking since not everyone likes it and then just put the jar on the table.