Ingredients
2 - 3 cups cooked, diced chicken
1 cup sauteed mushrooms
1 can mild chopped green chilis
½ pound grated cheddar cheese (I used 2%)
½ pound grated montery jack cheese (I use 2% if I can find it)
10 flour tortillas (less than 10 inch ones)
1 can cream of chicken soup (I use Campbell’s Healthy Request)
16 oz. sour cream (I use Breakstone reduced fat)
Preparation
Combine chicken, mushrooms, chilis, and 2/3 of each cheese. Mix. Divide evenly among tortillas, rolling each and placing in a 9 x 13 pan that has been sprayed with cooking spray. Combine soup and sour cream and pour over enchiladas. Top with remaining cheese. Bake at 350 for 30 minutes. Great reheated. Can also be made ahead and frozen. To make it really spicy, add up to ½ cup chopped jalapeno peppers.
