Chicken Enchiladas - cooking recipe

Ingredients

4 cooked chicken breasts, shredded
1 (8 oz.) sour cream
1 (8 oz.) Cheddar cheese, shredded
1 can cream of chicken soup
1 can cream of mushroom soup
4 oz. sliced mushrooms
1 small can diced chiles
1 pkg. (20) flour tortillas
sliced green onions (optional)

Preparation

Mix sour cream and soups; add 1/2 the cheese and mushrooms, along with the chiles.
Divide the soup mixture in half and add to the shredded chicken.
Fill the flour tortilla shells and roll. Place in a 9 x 13-inch pan.
Pour the remaining soup mixture over the top of tortillas and sprinkle with green onions and remaining cheese.
Bake for 30 minutes at 350\u00b0.