Categories: Casserole, Chicken, Main Dish, Tex-Mex

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 onions, chopped
• 1 (4 ounce) can green chilies, drained
• 1/4 teaspoon oregano
• salt and pepper
• 10-12 flour tortillas
• Topping
• 1 (10 1/2 ounce) can cream of chicken soup
• 1/4 cup milk
• 1 lb shredded monterey jack cheese or 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 13×9 inch casserole dish

5. Mix together first 2 topping ingredients.

6. Pour evenly over enchiladas in casserole dish.

7. Sprinkle with shredded cheese.

8. Bake at 350 degrees for 30-40 minutes.

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