Chicken Enchiladas

Chicken Enchiladas

2 cups cooked diced chicken (or the meat of a BBQ chicken)
2 cups sour cream
1 jar of chopped Hoyts mild green peppers
1 cup chopped shallot
½ t salt
4 cups shredded tasty cheese
10-12 burritos
1 jar mild enchilada sauce.

1. In a large bowl, combine first 5 ingredients and 2 cups cheese. Spread enchilada sauce on each burrito shell and top with a row of chicken mixture. Roll Burrito around mixture and place in a pan lined with foil. Top with remaining cheese and extra enchilada sauce.
2. Bake in an oven heated to 180C for 20 minutes or until the cheese melts and enchiladas are heated through

Recipes from the National Camp 2013
From Brigitte and Jane