Chicken or Turkey-Mushroom Enchiladas

Name: Chicken or Turkey-Mushroom Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 2 (10 3/4 ounce) cans cream of chicken soup, undiluted; 1 cup sour cream; 1 1/2 cups grated cheddar cheese; 2 teaspoons seasoning salt (or to taste); 1/2 teaspoon black pepper (or to taste); 3 -4 tablespoons butter; 2 medium onions, finely chopped; 2 tablespoons fresh minced garlic; 1 red bell pepper, seeded and finely (or use green); 2 -3 teaspoons chili powder (can use more); 4 cups cubed cooked chicken (or use cooked turkey); 1 (10 ounce) can mushroom pieces, drained (hand-squeeze out excess water in the mushrooms before using); 1 (4 ounce) can green chilies, undrained; seasoning salt; 8 (8 inch) flour tortillas; 2 cups grated cheddar cheese (can use more)

Submitted by Kittencalrecipezazz

"I have made these with both cooked turkey or chicken, please use only Campbell's Cream of Chicken Soup for this any other brand of soup will not produce the best flavor! This recipe can easily be doubled but you will need to bake it in two 13 x 9-inch baking dishes --- if you prefer lots of sauce, then use 3 cans soup with 1-1/2 cups sour cream and increase the cheddar cheese slightly."

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photo by Caroline Cooks

Ready In:: 55mins
Ingredients:: 16
Serves:: 8

ingredients

2 (10 3/4 ounce) cans cream of chicken soup, undiluted
1 cup sour cream
1 ¹⁄₂ cups grated cheddar cheese
2 teaspoons seasoning salt (or to taste)
¹⁄₂ teaspoon black pepper (or to taste)
FILLING
3 -4 tablespoons butter
2 medium onions, finely chopped
2 tablespoons fresh minced garlic
1 red bell pepper, seeded and finely (or use green)
2 -3 teaspoons chili powder (can use more)
4 cups cubed cooked chicken (or use cooked turkey)
1 (10 ounce) can mushroom pieces, drained (hand-squeeze out excess water in the mushrooms before using)
1 (4 ounce) can green chilies, undrained
seasoning salt
8 (8 inch) flour tortillas
2 cups grated cheddar cheese (can use more)

directions

Set oven to 350 degrees.
Grease a 13 x 9-inch casserole dish.
In a bowl mix together the undiluted chicken soup, with sour cream, 1-1/2 cups cheddar cheese, seasoned salt and black pepper.
In a saucepan heat butter over medium heat, add in the onion, garlic, red or green bell pepper and chili powder; saute for about 3 minutes.
Add in the chopped chicken, green chilies (with their juice) mushrooms pieces and about 1/2 cup of the soup/sour cream mixture; mix to combine; bring to a boil and simmer for about 5 minutes, then season with more salt and pepper to taste.
Spread about half of the soup/chicken mixture onto the bottom of the casserole dish.
Heat the tortilla shells for about 30 seconds in the microwave to soften.
Spread about 1/4 to 1/3 cup of the chicken mixture along one side of each tortilla, then roll up each tortilla (there is no need to enclose the sides of the rolled tortillas).
Place seam-side down in the baking dish.
Spread remaining soup mixture over the enchiladas, use a spoon to spread the mixture out evenly.
Sprinkle 1-2 cups or cheddar cheese over the soup mixture.
Covered with foil and bake for about 25 minutes.
Remove the foil then bake uncovered for another 10-12 minutes.
Delicious!