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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I call this gloppy and sloppy and definitely my family's favorite. 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 |
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.
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