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Kicked Up Chicken Enchiladas

Contributed By: Lily, FL | See all of Lily's recipes
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Active Time:  15 Minutes
Total Time:  45 Minutes
  6 servings
Enchilladas are a favorite with my family, especially this one with roast or rotisseie chicken, but I have also made it with chopped leftover roast beef and pork.
2-/2 cups chopped cooked roast or rotisserie chicken
1 can cream of chicken soup, undiluted
1 cup Daisy Sour Cream, divided
1 (4 ounce) jar sliced mushrooms, with juices
1 (4 ounce) can diced green chilies, drained
1-1/2 cups shredded Mexican style cheese
1/4 cup chopped cilantro or parsley
12 (6-inch) flour tortillas
1-1/2 cups mild or hot salsa
Preheat oven to 350 degrees. Combine chicken, soup with half of sour cream, all of the mushrooms with juices, green chilies, and cheese.

Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in pan. Top with salsa and remaining cheese. Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro or parsley and sour cream.

Date Added: 02/05/2011
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