1 1/2 lbs chicken, cooked and shredded
1 large can of green enchilada sauce
2 cans of cream of chicken soup
1 oz package cream cheese
8 oz mushrooms, sauteed
1 onion, sauteed
20 flour tortillas
shredded cheese
1 green pepper diced and sauteed (optional)
In a saucepan, pour enchilada sauce and cans of soup, heat through. Meanwhile, place cream cheese in microwavable bowl and microwave on 30% heat for 3 minutes until softened. Stir. Add to the saucepan. Whisk until the sauce is creamy. Add mushrooms and onions (and peppers) to the saucepan. Heat through. Remove from heat. Lay out tortilla and put about 1 oz of chicken on tortilla. Add about 1/8 cup of sauce. Add 1 Tbl cheese. Roll tortilla up. Repeat with all of the tortillas.
To cook: Grease baking dish, place filled tortillas, seam side down, into dish. Pour extra sauce over the top and sprinkle cheese over. Bake for about 40 minutes until bubbly at 350. Enjoy!
