4 1/2 cups shredded rotisserie chicken 2 cloves minced garlic 1 medium onion 1 large bell pepper 1 tablespoon butter, melted 1 can cream of chicken 1 cup sour cream 1-4 oz chopped green chiles 2 1/2 cups Henning’s chipotle cheddar cheese, shredded 1 pkg flour tortillas
Saute garlic, onions and bell peppers in butter. Stir in cream of chicken, sour cream, and green chiles. Reserve ½ the mixture and set aside. Stir chicken into the remaining mixture with one cup of shredded cheese. Fill the flour tortillas generously down the center and roll tightly. Place in a greased 9 X 13 inch baking dish. With the remaining mixture, spread over the top of enchiladas. Top generously with 1 ½ cups of shredded cheese. Bake at 350 degrees for 25-30 minutes.