Perfect Chicken Enchiladas

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can mushrooms, drained & chopped
• 1/2 onion, chopped finely
• 1 cup sour cream
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (4 ounce) can green chilies, chopped
• 1/4 chicken broth
• 2 garlic cloves, minced
• 1 lb cooked chicken, shredded
• 1/4 cup milk
• 2 cups cheddar cheese, shredded
• 1 cup mexican blend cheese, shredded
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 tortillas (preferably flour)

Recipe

• 1 heat 2tbsp oil in a large skillet. saute onions, garlic, green chilles, and mushrooms for 4-5 minutes on medium-high heat.
• 2 add chicken broth and bring to a boil. add chicken and can of enchilada sauce. let simmer for 5-10 minutes. again, the consistency of the dish depends on how long you let the sauce thicken/evaporate.
• 3 mix in all of the spices (more or less, depending on your taste). blend in the sour cream and the cream of chicken until fully mixed. remove from heat.
• 4 spoon mixture evenly into tortillas and roll them up. place them seam-side down in an oil-coated 13x9-inch pan. pour leftover mixture evenly over the enchiladas.
• 5 mix the milk and 4-cheese blend in a small bowl. pour evenly over the enchiladas and sprinkle the cheddar cheese over it.
• 6 bake for 350°f for 35-45 minutes.