Quick and Easy Chicken Enchiladas

Cook chicken with onion and peppers. Once cooked, set aside.

In a medium-sized bowl, mix together soup, Rotel and sour cream, then add chicken and pepper mixture. Mix well.

Preheat oven to 350ºF. Spray a 9×13 baking dish with nonstick cooking spray.

Place tortilla in pan, fill with filling (about 1 1/2 to 2 tablespoons), top with some cheese, then roll under. Repeat until all tortillas are used and dish is full. Spread salsa and remaining cheese on top. Bake for 30 minutes. Serve with desired toppings.

Optional toppings include chopped romaine lettuce, chopped tomatoes, chopped green onion, sliced black olives, extra cheese, guacamole, sour cream, pico de gallo, salsa, pickled jalapeño pepper slices, lime wedges, lemon wedges.