Pantry Enchiladas

• 1 can (14 Oz. Size) Muir Glen Fire Roasted Tomatoes
• 1 can (10 Oz. Size) Campbell's Cream Of Chicken Soup
• 1/2 cups Sour Cream
• Salt And Pepper, to taste
• 1 Tablespoon Olive Oil
• 2 cloves Garlic
• 4 ounces, weight Sliced Mushrooms
• 2 cups Cubed Chicken
• 3 cups Shredded Colby-jack Cheese
• 8 whole Flour Tortillas

1. Preheat your oven to 400 degrees.
2. Combine in a small saucepan on low/medium heat the following:
3. 1 can Muir Glen Fire Roasted tomatoes
4. 1 can Campbells Reduced Fat Cream of Chicken soup (Im not a canned food person, but this really works)
5. 1/2 cup sour cream (light or regular)
6. salt and pepper to taste
7. Spread half of the hot tomato/soup/sour cream mixture into an 9x13 inch baking dish.
8. Save the rest for the top.
9. Combine in a saute pan the following and cook over medium-high heat until combined and the mushrooms are tender:
10. 1 Tablespoon olive oil
11. fresh or dehydrated garlic (1-2 cloves)
12. 4 ounces of thinly sliced mushrooms (not necessary, but we love mushrooms)
13. 1-2 cups cut/cubed/cooked chicken (I used leftover Rotisserie chicken that I had in the freezer)
14. Assemble each enchilada like this:
15. 8 flour tortillas (I used 8 inch)
16. About 1/4 cup shredded cheese per tortilla (I used Colby-Jack)
17. Chicken/mushroom mixture
18. Tightly roll each enchilada and place in baking dish on top of the sauce mixture.
19. When all 8 tortillas are placed tightly into the baking dish, pour the remainder (or less) of the sauce over the enchiladas.
20. Cover with desired amount of grated cheese ( I used about 1/2-3/4 of a cup).
21. Bake in 400 degree oven for about 25-30 minutes until golden brown and bubbly.
22. Enjoy!

tomatoes, campbells cream of chicken soup, sour cream, salt, olive oil, garlic, mushrooms, chicken, cheese, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/pantry-enchiladas/ (may not work)