Ingredients (for a 13×9 inch pan):
- ~ 1 ½ C. shredded chicken
- 1 can cream of mushroom
- 1 can cream of chicken
- Chopped green onions
- ~ 10 tortillas
Optional:
- Chopped spinach
- Can of diced green chiles
- Chopped mushrooms
- Sliced olives
- Cheese
- salsa
Instructions:
Mix italicized ingredients on a dinner-size plate. Spread a little on the bottom of the pan. Dip both sides of each tortilla in the mixture. Put some chicken in the tortilla and roll up and place in pan. If you have any extra sauce once the tortillas are all rolled up, then spread on top of them. Cook about 35 minutes on 375 degrees. A little salsa tastes great with these enchiladas.