Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

1 onion, chopped
1 green pepper, chopped
1 10oz bag of frozen corn
1 cup chicken broth
3 cups salsa (divided)
2 cloves garlic, minced
2 cups chopped cooked chicken (or cooked ground beef if you like. I added some leftover taco meat to mine.)
2 cups minute rice
1 can Campbells Cream of Chicken soup
2 cups sour cream
3 cups shredded cheddar cheese (divided)
1/2 cup milk

1. In a large pot, mix together onion, green pepper, chicken broth, corn, 2 cups of the salsa, and garlic.

2. Bring to a boil. Boil for about 5 minutes then turn down heat.

3. Add in the rice, and cover and let stand for about 5 more minutes.

4. Meanwhile, mix together, soup, sour cream, and milk.

5. Set aside 1/2 cup of soup mixture.

6. Mix together the remaining soup sauce, chicken, and rice mixture to make the enchilada filling.

7. Scoop 1/2 cup of the enchilada filling into the center of each tortilla. Roll up and place seam side down in a 9 x 13 baking dish.

8. Continue until all the filling is gone. This will make a 9 x 13, plus a few extra. I usually take the extra, put them in a smaller dish, and freeze them. (From the freezer, just thaw, and bake as usual.)

9. Mix together the 1/2 cu of soup mixture with the 1/2 cup of milk. Pour over the top of the enchiladas. Top with remaining cheese and salsa.

10. Bake at 350 for 45 minutes to an hour.