Chicken Enchiladas

Chicken Enchiladas

1 whole chicken, boiled, cooled, removed from bones, and cut in to bite-size chunks (you can use boneless, skinless chicken pieces, but I think it tastes better when you go to the effort and boil the whole chicken – call me old-fashioned). I did this step a couple days before I made the meal to help my time schedule.

  • 2 cups grated cheddar cheese
  • 1 cup fresh mushrooms (or one small can)
  • 1 medium onion, finely diced
  • 1 small can (4 oz) green chili peppers, drained
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 8 oz. sour cream
  • 1/2 cup water
  • 10 flour tortillas – I think they are about 9" round.

Mix the chicken with 1 cup grated cheese, the mushrooms, onion and green chili peppers. Add a little salt and pepper.

Place a generous amount of this filling in to each of the tortillas and roll them up. Place them side by side in a greased 9" x 13" pan. They will fit snuggly but that’s ok.

Mix the two soups and sour cream together, diluted with about a half cup of water, and pour this over the rolled tortillas. Sprinkle 1 cup or more, of grated cheddar cheese over the top of the soup mixture. Bake uncovered at 350 degrees for 35 to 45 minutes. Top will be bubbly and golden brown. Let sit about 5 minutes before serving.

Serve with tortilla chips, sour cream, tomato chunks, salsa and green onions. Hide leftovers in a corner in your refrigerator so you, the cook, can enjoy another meal of these tasty enchiladas!

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