Chicken Or Turkey-Mushroom Enchiladas - cooking recipe

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)

Preparation

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!