Ingredients

• 2 c. cooked and cut (or shredded) chicken
• 1/2 T Chili powder
• 1/2 T Red pepper
• 1/2 T Ground cumin
• 1/2 T Creole seasoning
• 2 T. butter/margarine
• 1/2 c. (or to taste) mushrooms, sliced
• 1/2 c. (or to taste0 green onions
• 1 T. milk
• 3-4 oz. cream cheese, softened
• 8 oz. sour cream
• 1/2 c. milk
• 1 can cream of chicken OR cream of mushroom soup
• 4 oz. shredded cheeze-a blend is good such as monterey/cheddar
• 1 pkg. tortilla shells (flour)
• Jalapeno peppers (to taste); diced for filling and sliced for topping

Directions

1. Mix together the 1/2 cup milk, sour cream and soup. Whisk until smooth. Place enough in the bottom of the dish to prevent the shells from sticking. Set this aside.

2. Melt the butter and saute the mushrooms and onions. Add the softened cream cheese along with a tablespoon of milk. Stir until mixed and add the chicken. Next, add the seasonings in amounts desired, but you need some chili powder and ground cumin for the basic flavor and spice. If desired, add jalapeno peppers. This is the filling for the echiladas. Add the filling to the shells and place each in a baking dish, seam side down.

3. Lastly, pour soup mixture over the top of the enchiladas letting it seep through on the ends and between each shell (you may find it extremely rich to use all of this mixture). Add any extra jalapenos desired.

4. Bake at 350 degrees for 20 minutes covered with aluminum foil. Then, top with cheese and bake uncovered for 10-15 minutes more, until cheese has melted.

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