1 LB of chicken, cooked and cut in pieces
2 cans of enchilada sauce
1 can of cream of chicken soup
1 can of mushrooms
2 8-oz packages of mexican cheese
10 flour tortillas
How to make this recipe:
In a large bowl, combine chicken, one can of enchilada sauce, cream of chicken soup, mushrooms, and one and a half packages of cheese. Spray a casserole dish with nonstick spray. Pour half of the last can of enchilada sauce in the casserole dish. Fill each tortilla with a healthy portion of the chicken mixture and roll them up. Line the casserole dish with the filled tortillas. Pour the remaining enchilada sauce on top of the enchiladas and top with remaining cheese. Bake at 350 degrees for 20 minutes or until sauce is bubbly. Makes 10 enchiladas.
Recipe from: Julie Rogers
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