-
1
Preheat your oven to 400 degrees.
-
2
Combine in a small saucepan on low/medium heat the following:
-
3
1 can Muir Glen Fire Roasted tomatoes
-
4
1 can Campbells Reduced Fat Cream of Chicken soup (Im not a canned food person, but this really works)
-
5
1/2 cup sour cream (light or regular)
-
6
salt and pepper to taste
-
7
Spread half of the hot tomato/soup/sour cream mixture into an 9x13 inch baking dish.
-
8
Save the rest for the top.
-
9
Combine in a saute pan the following and cook over medium-high heat until combined and the mushrooms are tender:
-
10
1 Tablespoon olive oil
-
11
fresh or dehydrated garlic (1-2 cloves)
-
12
4 ounces of thinly sliced mushrooms (not necessary, but we love mushrooms)
-
13
1-2 cups cut/cubed/cooked chicken (I used leftover Rotisserie chicken that I had in the freezer)
-
14
Assemble each enchilada like this:
-
15
8 flour tortillas (I used 8 inch)
-
16
About 1/4 cup shredded cheese per tortilla (I used Colby-Jack)
-
17
Chicken/mushroom mixture
-
18
Tightly roll each enchilada and place in baking dish on top of the sauce mixture.
-
19
When all 8 tortillas are placed tightly into the baking dish, pour the remainder (or less) of the sauce over the enchiladas.
-
20
Cover with desired amount of grated cheese ( I used about 1/2-3/4 of a cup).
-
21
Bake in 400 degree oven for about 25-30 minutes until golden brown and bubbly.
-
22
Enjoy!
