Simple Sour Cream Enchiladas

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  1. 6 oz. Garlic Salsa (Cherith Valley Gardens) (AKA CVG)

    4 oz. Sour cream

    2T. Olive oil

    1/4 Onion chopped

    1/4 Red Bell Pepper

    1 Lb. Chicken or Shrimp

    1/2 Lb. Mushrooms, sliced

    8 pz. Mozzarella Cheese

    10 Corn Tortillas

    Saute vegetables in olive oil. While onions are still crispy, add meat and cook thoroughly. Roll mixture and half of cheese in tortillas. In separate dish, combine salsa and sour cream for sauce. Cover tortillas with sauce and rest of cheese. Bake covered at 350o for 30 minutes or until hot.

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