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1
Preheat oven to 350 degrees while you cut up chicken and chop vegetables.
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2
Heat oil in skillet; add in chicken, onion and celery and cook 3-5 min, stirring from time to time till onion starts to become transparent and celery softens slightly.
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3
Remove from heat.
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4
Add in cilantro, pimento, lemon juice, mayonnaise, cumin, paprika, pepper and garlic; stir.
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5
Place about 1/3 c. chicken mix on each tortilla and roll up, cigar-fashion; place rolled tortillas flap-side-down in lightly buttered rectangular baking dish.
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6
Prepare sauce and pour over tortillas.
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7
Bake at 350 degrees for 20 min.
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8
About 5 min before removing from oven, place mushrooms on top.
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9
Cheese Sauce: Empty contents of soup can into same pan in that you cooked chicken mix.
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10
(You do not have to wash it in between; any leftover bits of the the chicken mix will actually enhance the sauce.)
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11
Don't dilute soup according to directions on can.
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12
Stir cool condensed soup vigorously till smooth.
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13
Add in 1/2 can water (this will be a little less than 1 c.); stir till smooth.
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14
Heat till barely simmering.
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15
Add in chees and spices; stir till cheese melts.
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16
Pour over filled tortillas and bake as directed above.
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17
(I put my mushrooms under the sauce.)
