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Ingredients
- 1 can of Cream of mushroom soup
- 1 can Cream of Chicken soup
- 1/2 c. Sour Cream
- 1 small can of Mushrooms
- 1 Medium Onion chopped 1/2 cup
- 1 c. Cheddar Cheese
- 2 tbl. Butter
- 1 tsp Chili Powder
- 4 breast cooked chicken
- 1 can of green chiles
- 8 Flour tortillas warmed
Details
Servings 4
Preparation time 20mins
Cooking time 45mins
Preparation
Step 1
Stir in soup sour cream and a little chili powder in small bowl.
Heat butter in a 3-quart saucepan. Add the onion, mushrooms, chili powder with cooking chicken. When cooked add 2 tablespoons of soup mixture.
Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down, into baking dish. Pour the remaining soup mixture over the filled enchiladas. Sprinkle with cheese.
Bake at 350' for 25 minutes or until the enchiladas are hot and bubbling.
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