Baked Fiesta Enchiladas

• 1 Tbsp. butter or oil
• 1 pkg. (8 oz.) sliced fresh mushrooms
• 1 medium red pepper, chopped
• 1/2 cup green onion slices
• 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT Shredded Sharp Cheddar Cheese, divided
• 1/2 cup sliced pitted black olives
• 6 flour tortillas (8 inch)
• 1-1/2 cups TACO BELL Thick & Chunky Salsa

1. Preheat oven to 350F.
2. Melt butter in medium saucepan on medium-high heat.
3. Add mushrooms, peppers and onions; cook and stir until tender.
4. Drain.
5. Add chicken breasts strips, soup, sour cream, half of the cheese and the olives; mix well.
6. Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup of the chicken mixture on each tortilla; roll up.
7. Place, seam sides down, in 12x8-inch baking dish; top with salsa and the remaining cheese.
8. Bake 20 to 25 minutes or until heated through.

butter, mushrooms, red pepper, green onion, chicken, condensed cream, s, cheddar cheese, black olives, flour tortillas, taco

Taken from www.kraftrecipes.com/recipes/baked-fiesta-enchiladas-54312.aspx (may not work)