Pantry Enchiladas

Directions

1. 1
   Preheat your oven to 400 degrees.
2. 2
   Combine in a small saucepan on low/medium heat the following:
3. 3
   1 can Muir Glen Fire Roasted tomatoes
4. 4
   1 can Campbells Reduced Fat Cream of Chicken soup (Im not a canned food person, but this really works)
5. 5
   1/2 cup sour cream (light or regular)
6. 6
   salt and pepper to taste
7. 7
   Spread half of the hot tomato/soup/sour cream mixture into an 9x13 inch baking dish.
8. 8
   Save the rest for the top.
9. 9
   Combine in a saute pan the following and cook over medium-high heat until combined and the mushrooms are tender:
10. 10
    1 Tablespoon olive oil
11. 11
    fresh or dehydrated garlic (1-2 cloves)
12. 12
    4 ounces of thinly sliced mushrooms (not necessary, but we love mushrooms)
13. 13
    1-2 cups cut/cubed/cooked chicken (I used leftover Rotisserie chicken that I had in the freezer)
14. 14
    Assemble each enchilada like this:
15. 15
    8 flour tortillas (I used 8 inch)
16. 16
    About 1/4 cup shredded cheese per tortilla (I used Colby-Jack)
17. 17
    Chicken/mushroom mixture
18. 18
    Tightly roll each enchilada and place in baking dish on top of the sauce mixture.
19. 19
    When all 8 tortillas are placed tightly into the baking dish, pour the remainder (or less) of the sauce over the enchiladas.
20. 20
    Cover with desired amount of grated cheese ( I used about 1/2-3/4 of a cup).
21. 21
    Bake in 400 degree oven for about 25-30 minutes until golden brown and bubbly.
22. 22
    Enjoy!