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Creamy Chicken Enchiladas




Source of Recipe


Thanks Lin and James


List of Ingredients




1 lb. chicken, cubed
8 oz. fresh mushrooms, sliced
1 carton 16 oz. sour cream
2 cups shredded Monterey Jack
1 can cream of chicken soup
6 large tortillas




Recipe



Place chicken and mushrooms in a medium-sized microwave-safe dish.
Cover and cook on High for 3 minutes. Stir. Continue cooking covered on High for an additional 2 - 3 minutes, or until chicken is no longer pink. Drain.
Meanwhile mix sour cream, soup and shredded cheese in a large bowl.
Divide the cooked chicken and mushroom mixture evenly among the 6 tortillas. Add 2 tbsp. sour cream mixture to each tortilla.
Roll tortillas and place seam-side-down in a well-greased microwave-safe casserole. Spoon remaining sour cream mixture over tortillas. Cover.
Cook on 80 percent power for 5 minutes. Rotate. Continue cooking covered at 80 percent power for an additional 5 - 7 minutes, or until heated through.
Let stand five minutes before serving.