8 Servings
1 can Cream of Chicken Soup
1 C. Sour Cream
1/3 C. Water
1/2 Onion (diced)
1 can Chilies
1 can Mushrooms (don't drain)
4 oz. Cream Cheese
2 C. Cooked Shredded Chicken
1/2 t. Chili Powder
1/2 t. Salt
1/4 t. Pepper (scant, unless you like pepper)
10-12 Flour Tortillas
1/2 C. Cheddar Cheese (shredded)
In a medium mixing bowl whisk together (with a fork) cream of chicken soup, sour cream and water.
In a large sauce pan saute the onions in a couple tablespoons of olive oil or butter until transparent then add chilies, mushrooms, cream cheese, chicken, chili powder, salt, pepper, and 1 cup of the soup/sour-cream mixture. Let it simmer (turn down the heat) for about 10 minute to blend flavors.
Spread a small amount of the soup/sour-cream mixture on the bottom of a 9 x 13 cake pan to help the tortillas from sticking as bad. Put about 1/3 C. of chicken mixture in 10-12 flour tortillas, roll up and place in pan. Spread remaining soup/sour-cream mixture over the top of the rolled tortillas making sure to get all edges coated or they will get crispy in the oven. Sprinkle the cheddar cheese on top. Bake uncovered at 350 degrees for 30 minutes or until hot and bubbly around the edges.
Remove from oven and let stand 5-10 minutes before serving.
About 8 servings.
