Ingredients
Scale
- 1–2 Tablespoon Olive Oil
- 1 can of chicken (or approximately 2 cups of shredded chicken)
- ]1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 tsp oregano
- 1 can Del Monte Petite Cut Green Chilies
- 1 can cream of mushroom
- 1 cup shredded cheese, divided
- tortillas (flour or corn)
- 1 can enchilada sauce
- toppings: green onions, sour cream, lettuce, etc.
Instructions
- Heat olive and garlic in a pan on medium heat.
- Add chicken, cumin, oregano.
- Cook for 2-3 minutes.
- Add tomatoes and cook for additional 5 minutes on medium heat.
- Remove from heat.
- Combine mixture, mushrooms, and 1/2 cup cheese in a large bowl.
- Spray 9.5″ x11″ dish with non cook spray.
- Add about 1/2 cup mixture to each tortilla. Roll and place in pan.
- Top with enchilada sauce. Make sure that the sauce hits every bit of tortilla.
- Sprinkle with remaining cheese and green onions.
- Cook at 350 degrees for around 20 minutes or until bubbly.
