Creamy Chicken Enchiladas
- 12 Flour tortillas
- 1/2 C. chopped onion
- 1/2 C sliced mushrooms
- 1 clove garlic, minced
- 2 T butter
- 2 C cooked, chopped chicken
- 1-4 oz can chopped green chilies, drained
- 1 C sr cream
- 1 1/2 t chili powder
- 1 t ground cumin
- 1/2 t salt
- 1/4 t pepper
- 4 C shredded or Mexican mix cheese
Saute onion and garlic until tender Add mushrooms thru pepper and heat over low heat until hot. Remove from heat.
Fry tortillas until they begin to blister then remove and dry on paper towels.
Spread a generous Tbsp of filling down each tortilla, sprinkle w/cheese, fold sides over and place seam down in a greased 9X13" pan. Repeat w/remaining.
Bake 350 for 15". Remove from oven and spread 2 C sr. cream and scatter remaining cheese. Bake for 8" watching carefully that cream doesn't curdle.