Mary's Chicken Enchiladas

2 Tablespoons BUTTER

1 ONION, finely chopped

2 GARLIC CLOVES, finely minced

1 can ROTEL TOMATOES

1 can CREAM OF CHICKEN SOUP

1 small can MUSHROOMS, drained and finely chopped

2-3 cups cooked and chopped CHICKEN (rotisserie chicken works great!)

2 cans ENCHILADA SAUCE

2 cups SHREDDED CHEESE (cheddar or monterrey jack)

10-12 FLOUR TORTILLAS

Sour Cream and Salsa for serving


Melt butter in a large skillet, add onion and garlic.  Saute until soft.  Stir in soup, Rotel, mushrooms and chicken.  Cook until heated through.


Spray a 9x13 AND 8x8 baking dish with cooking spray.


Lay tortilla flat, spoon 2-3 heaping Tablespoons of chicken mixture in the middle.  Roll up and place seam side down in baking dish.  Cover with enchilada sauce* and then sprinkle evenly with cheese.


Bake at 350° for 45 minutes.  Serve with sour cream and salsa.


*You may not need all of the 2nd can of sauce, just pour on enough to cover.


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