Main Dishes

Chicken Enchiladas

One whole Chicken                       Regular Onion
2 - cans cream of mushroom soup
Bell Pepper                                   Green Onions
Flour Enchiladas                            8 oz sour cream
Picante Sauce                                Grated Cheese

Boil chicken and cut into cubes
Sautee onions and green peppers. (I usually use equal amounts of onions and peppers.)
Mix chicken with 8 oz sour cream, 1 can cream of mushroom soup and sauteed onions and
peppers. Put 2 or 3 heaping tablespoons of mixture on a flour enchilada and roll. Place
in oven proof dish or pan put 2nd can of cream of mushroom soup on top of rolled enchiladas.
Top with grated cheese, picante sauce and chopped green onions.

Cover and put in oven for 15 to 20 minutes until hot and cheese melts. Oven at 325 to 350
depending on your oven.