-
1
Set oven to 350 degrees.
-
2
Grease a 13 x 9-inch casserole dish.
-
3
In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
-
4
In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
-
5
Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
-
6
Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
-
7
Heat the tortilla shells for about 30 seconds in the microwave to soften.
-
8
Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
-
9
Place seam-side down in the baking dish.
-
10
Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
-
11
Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
-
12
Covered with foil and bake for about 25 minutes.
-
13
Remove the foil then bake uncovered for another 10-12 minutes.
-
14
Delicious!
