Thursday, September 24, 2015

#3624 - Baked Enchiladas

(by Shirley McNevich)

1 red bell pepper (chopped)
8oz. mushrooms (sliced)
1/2 cup chopped green onions
1 TBSP butter
1 cup Breakstone's sour cream
1 - 10.75oz. can Campbell's cream of chicken soup (do NOT add water)
8oz. shredded sharp cheddar cheese
2 cups cooked chicken pieces
6 tortillas
1 jar salsa

Line a 9 x 13 baking dish with foil, then spray the inside of the foil with Pam. In a saucepan over medium heat add butter, chopped onions, mushrooms and red bell peppers--cook/stir until tender, then drain. Add sour cream, cream of chicken soup and HALF of the shredded cheese to the mushroom mixture--stir to mix. Add cooked chicken pieces--stir to mix. Spread the mixture evenly over each tortilla shell, roll them closed and place them side by side in the foil-lined baking dish. Spread salsa (your choice of amount) and remaining shredded cheese over the tops. Bake at 350 degrees 20-25 minutes or until hot. Note: if you're afraid they will get soggy during baking, omit the salsa and serve salsa on the side instead.

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