Chicken Enchiladas

• 4 lb. chicken, boiled and deboned
• 1 large onion, chopped
• 2 cans cream of chicken soup
• salt, to taste
• pepper, to taste
• oregano, to taste
• 16 oz. sour cream
• 1 large can mushrooms, sliced
• 1 can green chillies, sliced
• 3 pkg. flour tortillas
• 1 can cream of chicken soup
• 1 pt. half and half
• 16 oz. sour cream
• 1 lb. grated Cheddar cheese
• 1 can cream of chicken soup
• 1 pt. half and half
• 8 oz. sour cream
• 1 lb. grated Cheddar cheese

1. To make topping combine cream of chicken soup, half and half, sour cream, and cheese. Pour over top of tortillas. Bake at 350u0b0 for 35 minutes or until cheese topping is cooked into tortillas.

chicken, onion, cream of chicken soup, salt, pepper, oregano, sour cream, mushrooms, green chillies, flour tortillas, cream of chicken soup, sour cream, cheddar cheese, cream of chicken soup, sour cream, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7043 (may not work)