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! ---------------------------------------------------------------------------
Nutrition
Ingredients
