12 corn tortillas
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (7 oz.) can chopped green chilies, drained
1 red bell pepper, chopped
1 pt. (2 c.) sour cream
3 lbs. cooked chicken or turkey, shredded
3/4 lb. Monterey Jack cheese, shredded

In a medium bowl, combine soup, chiles, red bell pepper and sour cream. whisk to blend well. Separate and set aside 1 cup. Mix in chicken or turkey into mixture remaining in medium bowl. Spoon 2 tablespoons of mixture at one end of each tortilla. Sprinkle each with about 1 tablespoon of cheese. Roll up and arrange in a shallow baking dish just large enough to hold enchilada in a single layer. Pour remaining cup of sour cream mixture over enchiladas. Sprinkle remaining cheese on top.

TO COOK IN MICROWAVE: Cover dish with waxed paper. Cook on Medium 7 to 10 minutes, until heated through.

TO BAKE IN OVEN: Place in preheated 350 degree oven for 30 minutes, or until hot and crispy.

TO GARNISH: Sprinkle with chopped bell peppers.

Serves 6.