Chicken Enchiladas
By Annette Adams
(This is my childhood friend’s mom & they gave this recipe to me at my bridal shower! It is my all time favorite chicken enchilada recipe.)
Mix together for the sauce:
- 2 Cans Cream of Chicken Soup
- 1 Pint Sour Cream
Mix together for the filling:
- 2 Cups Chicken Pieces (canned chicken works great-drained)
- 2 (4 oz.) Cans Mushrooms (drained)
- 1 (4 oz.) Can Green Chillies
- 1 Cup Chopped Onion
- 1 tsp. Chili Powder
- ½ tsp. Garlic Powder
- ½ tsp. Salt
- ¼ tsp. Pepper
- ½ Cup of the Sauce
Spread 8-10 flour tortillas with filling. Roll and place seam side down in a 9 X 13 inch pan. Pour remainder of sauce over enchiladas and sprinkle with grated cheddar cheese. Bake, uncovered at 450° for about 20 minutes, or until heated through. Enjoy!
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