Cheesy Chicken Enchaladas

• 1 whole cooked chicken deboned, skinned and chopped.
• 1 can chopped green chilis
• 1 can sliced black olives - drained
• 8 ounces sliced fresh portabella mushrooms
• 1 small sweet onion chopped
• 1 tsp olive oil
• 2 cans low fat cream of mushroom or cream of chicken soup
• 16 ounces non fat sour cream
• 8 ounces shredded monterey Jack or cheddar cheese
• 1 large can or 2 small cans Enchalada Sauce
• 1 pkg. 10 soft flour tortillas

1. In large bowl place the chopped chicken, drained olives and green chilis. In a small frying pan heat the one tsp. olive oil and add the mushrooms and onions and cook till soft. Add to the chicken in the bowl. Stir well and add half the cheese. Stir well again. Mix the soup and the sour cream in a separate bowl and add half of the mixture to the bowl with the chicken mixture. Mix well. In a greased 13x9 dish place half the can of Enchilada Sauce and spread evenly over the bottom of the pan. Take a flour tortilla and place 2 tablespoons of chicken mixture on center of tortilla and roll like a jelly roll. place in 13x9 and continue until the pan is full. I can usually get 8-10 in one pan. You may need more tortillas depending on the size of the chicken you are using. Mix the rest of the Enchilada Sauce with the remainder of the soup and sour cream mixture and pour over the filled tortillas. sprinkle the remainder of the cheese and Bake at 350 degrees for 30 minutes or until browned and bubbly. This reheats and freezes very well.

chicken, green chilis, black olives, fresh portabella mushrooms, sweet onion, olive oil, cream of mushroom, sour cream, monterey, enchalada sauce, flour tortillas

Taken from www.epicurious.com/recipes/member/views/cheesy-chicken-enchaladas-50086928 (may not work)