Chicken Enchiladas

Ingredients (8-10 enchiladas)

8-10 flour tortilla or burrito shells
2 Skinless, boneless chicken breasts, cut into short strips
1 medium onion, chopped
1 medium Green Pepper, cored and chopped
12 oz jar of salsa, (Choose mild, medium, or spicy to taste)
1 cup Velvetta Cheese, chunked, (or substitute mozzarella)
1 can Campbell Fiesta Nacho Cheese Soup
1/2 cup White Wine
Small can of sliced Black Olives, drained

Instructions

Wrap tortilla or burrito shells tightly in aluminum foil. Warm in 350° oven, while preparing filling. Brown chicken, onions, and green pepper in a frying pan. Add salsa, and simmer until chicken is tender. Remove shells from the oven (cover with a towel to keep warm and moist). Place portion of filling on center of shell, add some cheese, and roll snugly into a tube. Place into a greased baking pan. Continue filling and rolling the rest of the shells. Mix Nacho Cheese soup and white wine in a bowl until smooth. Spoon over rolled shells. Sprinkle the olives over the top. Cover with foil and bake for 40 minutes at 325°.

Notes

Instead of salsa, I've added Stewed tomatos, Chili powder, Garlic powder, Cayenne pepper, and a little Lime juice to the chicken. Serve with sour cream. I've made this one many times, this version is both simple and good.