3

Ingredients:

1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
3 cups diced cooked chicken
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
1/4 teaspoon oregano
salt and pepper
10 -12 flour tortillas

Topping1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Directions:

1  Mix together first 7 ingredients.
2  Add salt and pepper to taste.
3  Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla.
4  With seam side down, place each rolled tortilla side by side in a 13×9 inch casserole dish Mix together first 2 topping ingredients.
5  Pour evenly over enchiladas in casserole dish.
6  Sprinkle with shredded cheese.
7  Bake at 350 degrees for 30-40 minutes.