1 jar sliced mushrooms or 1 1/2 cups fresh sliced mushrooms
1 container (16 oz.) sour cream
1 can cream of chicken soup
1 small can green chilies
1 package flour tortilla shells (fajita size)
1 package Kraft Shredded Cheese (whatever you like)
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Let's Make It
Heat the oil in a skillet; add chicken, onion, and mushrooms. While chicken is cooking, in another pot add sour cream, cream of chicken soup, and green chilies. Stir until well blended and cook on low to heat thoroughly. Heat tortilla shells in microwave for 15 seconds.
In a shallow 9 by 13 baking pan cover bottom lightly with some of sauce mixture (keeps enchiladas from sticking to pan). In each tortilla add about 1-2 Tbsp. of chicken mix and cover with a little sauce then roll up tightly, put in baking pan. Continue process, placing rolled tortillas in baking pan sides touching until pan is full. Pour remaining sauce mixture over top to cover completely. Sprinkle shredded cheese over top.
Put under broiler until cheese has melted. Serve with sliced black olives if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.