Chicken Enchiladas

• 6 boneless chicken breasts, cooked and shredded
• 2 medium onions, chopped
• 1 can mushrooms, drained
• 1 lb. Cheddar cheese, grated
• tortilla shells
• 2 cans enchilada sauce
• 16 oz. sour cream
• 1 can cream of chicken soup
• 1 can green chilies

1. Mix together the chicken, onions, mushrooms and 1/2 of the Cheddar cheese.
2. Dip tortillas in oil or you can dip them in enchilada sauce.
3. Fill shells and roll up.
4. Place, seam side down, in greased casserole dish.
5. Mix together the sour cream, cream of chicken soup and 1/2 soup can of water.
6. Pour this mixture over the enchiladas and top with the remaining cheese.
7. You can add green chilies on top of the cheese.
8. Bake at 400u0b0 until hot and bubbly.

chicken breasts, onions, mushrooms, cheddar cheese, tortilla shells, enchilada sauce, sour cream, cream of chicken soup, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674471 (may not work)