Sour Cream Chicken Enchiladas

 

1-2 dozen flour tortillas

2 cans cream chicken soup

1 small can chopped green chilies

1 pint sour cream

1 medium onion, chopped

1 can mushrooms, drained and chopped

1 whole chicken, cooked and diced (or 4 chicken breasts cooked and diced)

3 cups grated cheese.

Mix soup, sour cream, onions, green chilies and mushrooms together.  Spread a thin layer on the bottom of a greased pan to prevent sticking.  Spoon 2-3 T of sauce, 2 T chicken and some cheese.  Roll up like a jelly roll and lay across baking dish, seam side down.  Lay them close together.  Pour sauce on top and sprinkled with remaining grated cheese.  Leftover sauce freezes well.  Bake at 350 for 10-20 minutes until hot.

TO FREEZE: Assemble and freeze, no need to bake ahead of time.

TO THAW & SERVE: Let it thaw all the way through.  Bake until hot all the way through.