Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 1 (10 1/2 ounce) can cream of chicken soup; 1 cup sour cream; 3 cups diced cooked chicken; 1 (4 ounce) can mushrooms, drained and chopped; 1/2 onion, chopped; 1 (4 ounce) can green chilies, drained; 1/4 teaspoon oregano; salt and pepper; 10 -12 flour tortillas; Topping; 1 (10 1/2 ounce) can cream of chicken soup; 1/4 cup milk; 1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

13 ingredients

7 steps

Ingredients

1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
1/4 teaspoon oregano
salt and pepper
10 -12 flour tortillas
Topping
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Directions

1

Mix together first 7 ingredients.
2

Add salt and pepper to taste.
3

Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
4

With seam side down, place each rolled tortilla side by side in a 13x9 inch casserole dish Mix together first 2 topping ingredients.
5

Pour evenly over enchiladas in casserole dish.
6

Sprinkle with shredded cheese.
7

Bake at 350 degrees for 30-40 minutes.