Creamy Chicken Enchiladas

2 cans 98% fat-free chicken soup

1 cup fat-free sour cream

1 tsp. garlic granules

dash of pepper

1 tsp. chili powder

Mix above ingredients and set aside.

1/2 cup onion, chopped

2 – 4 oz. cans chopped green chilies

2 T. cilantro, finely chopped

1/2 – 1 cup finely chopped fresh mushrooms (optional)

In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.

4 cups diced, cooked chicken, torn in bite-size pieces

Add chicken and about 1/2 – 3/4 cup of soup mixture to pan.  (Just make sure that the mixture is to the consistency that you prefer)

12 tortillas (do not use the thick tortillas – they get too mushy!)

cooking spray

Divide chicken mixture between the 12 tortillas, spreading along the center.  Roll up and place seam side down in a sprayed 9 x 13 pan.

Flour tortillas

Wheat tortillas

Spread remaining soup mixture over enchiladas.

Cover with foil and bake at 375 degrees  for 20 minutes.

2 cups shredded cheese 

Remove foil, sprinkle with cheese.  Return to oven and bake an additional 10  minutes or until cheese is melted and enchiladas are hot and bubbly.

Top with salsa. ENJOY !!!

Enchiladas can be frozen before baking.

Recipe without pictures:

CREAMY CHICKEN ENCHILADAS

2 cans 98% fat-free chicken soup

1 cup fat-free sour cream

1 tsp. garlic granules

dash of pepper – optional

2 T. cilantro, finely chopped

1 tsp. chili powder

Mix above ingredients and set aside.

1/2 cup onion, chopped

2 – 4 oz. cans chopped green chilies

1/2 – 1 cup finely chopped fresh mushrooms (optional)

In a large non-stick frying pan, saute onion, green chilies and mushrooms over medium heat until onion is translucent.

4 cups diced, cooked chicken, torn in bite-size pieces

Add chicken and about 1/2 to 3/4 cup of soup mixture to pan.  (Just make sure that the mixture is to the consistency that you prefer)

12 tortillas  (do not use the thick tortillas – they get too mushy!)

cooking spray

Divide chicken mixture between the 12 tortillas, spreading along the center.  Roll up and place seam side down in a sprayed 9 x 13 pan.

Spread remaining soup mixture over enchiladas.

Cover with foil and bake at 375 degrees  for 20 minutes.

2 cups shredded cheese 

Remove foil, sprinkle with cheese.  Return to oven and bake an additional 10  minutes or until cheese is melted and enchiladas are hot and bubbly.

Top with salsa.