INGREDIENTS
1
to 2 pounds boneless, skinless chicken breast, boiled and coarsely chopped
1 tbsp
olive oil
1
green bell pepper, diced
1
onion, diced
1 clove
garlic, minced
1 cup
sour cream
8 oz
cream cheese
1 19 ounce can
Green Chile Enchilada Sauce
12
corn tortillas
1 cup
colby jack cheese, shredded
3
Roma tomatoes, seeded and diced for garnish