Chicken Enchiladas

Submitted by WildCook

"Here's a recipe that I modified to fit our taste! I hope you enjoy it!"

 

• Ready In: 40mins
• Ingredients: 18
• Yields: 16 corn tortillas
• Serves: 8-16

ingredients

• 2 tablespoons cooking oil
• 4 boneless chicken breasts, diced
• 1 cup chopped onion
• 1 garlic cloves, minced or 1/4 teaspoon garlic powder
• 10 ounces mushrooms, sliced (fresh or canned, I use fresh)
• 4 ounces green chilies, chopped (fresh or canned, I use fresh)
• 1 cup sour cream (I use fat free)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 16 corn tortillas (depends on your preference) or 8 flour tortillas (depends on your preference)
• 2 cups medium cheddar, grated

• Topping

• sour cream
• grated cheddar cheese
• diced tomato, for color (optional)
• shredded lettuce, for color (optional)
• diced onion (optional)

directions

1. Heat cooking oil in pan. Add chicken onion and garlic. Heat until no pink remains in meat. Remove from heat.
2. Stir next 7 ingreadients together well in bowl. Add chicken mixture.
3. In casserole type pan, lay out tortillas and fill center with chicken mixture.
4. Sprinkle 2 tbps cheese on each tortilla.
5. Roll tortilla lightly around filling and arrange in pan.
6. Bake uncovored at 350F for 15 minutes.
7. Topping: Spread sour cream on top and sprinkle cheese. Return to over for 5 minutes. Remove.
8. If desired, top with lettuce, onions and tomatoes.
9. Bon appétit!