Deb's Chicken and Mushroom Enchiladas

Quick and easy with lots of flavor.

Ingredients

2 cups Rotisserie chicken

Flour tortillas

½ cup Sour cream

7 oz. can of green chilis 

Can of mushrooms (or fresh)

10 oz. can of red enchilada sauce 

2 cups shredded cheddar cheese

Chopped cilantro

Chopped green onion

Instructions

Pour a little bit of enchilada sauce in the bottom of a 9x13 baking dish. Shred the chicken and place it in each tortilla, then add some mushrooms, chilis, shredded cheese, and sour cream. Tedd likes to add some chopped sweet onions, too. Roll them up and place them in the baking dish seam side down, then pour the enchilada sauce over all the enchiladas and top with any leftover cheese. Deb used to dip the tortillas in the enchilada sauce before rolling them—be prepared to get messy.

Bake in a 350-degree oven for 30 minutes. Remove from oven and sprinkle with chopped cilantro and green onions.