1. Preheat oven to 350°F. 2. Saute' celery and mushrooms in small amount of oil and drain. Set aside. 3. Skin chicken and cook. Let cool and then chop into bite size pieces. 4. Place chicken in large mixing bowl. 5. To chicken, add the onions, celery, mushrooms and diced green chilies. 6. Add a little less than 1/2 the cheese to the chicken mixture. 7. Mix the soup with the container of sour cream plus 1 c milk to thin it. 8. Add 3/4 c of the soup mixture to the chicken mixture and mix well (if it is still too stiff, add a little more of the soup mixture making sure not to get it runny). Set aside while you get the tortillas ready. 9. Heat a skillet on low heat. Place two or three tortillas in the skillet and warm on both sides. 10. Remove from skillet as they soften up and place them on a plate covered with a kitchen towel. 11. When they are all ready you can begin to fill them. 12. Use a 9X13 casserole. 13. Place a large serving spoon of the soup mixture on the bottom of the casserole and spread out evenly. 14. In the center of each tortilla place a spoon full of filling. 15. Fold over to middle as you roll to a tight tortilla. 16. Place seam side down in casserole and continue to fill each tortilla. 17. When they are all filled and in casserole, cover with the the remaining sauce and cheese. 18. Bake 30-35 minutes until cheese is melted and they are bubbly hot. 19. Let stand a few minutes after they come out of the oven. ---------------------------------------------------------------------------
Nutrition
Ingredients
