cut up chicken into small pieces, heat oil in pan on med-high heat, add chicken, cook until almost all pink is gone, add chopped mushrooms, continue cooking until chicken is done and all liquid is gone, add water and taco seasoning, turn heat down to med-low and cook for 3 minutes then turn off heat

start rolling enchiladas, take one flour tortilla and spread about 1/3 cup of chicken mixture in a column, then cover meat with 1/2 cup of shredded cheese, tuck one end in and roll up tight(be careful not to roll to tight or u will split the tortilla), place in pan so that u will hav a row of them, continue to do this to the remaining tortillas, don't worry they will all fit, just squish them in(remembering to keep them in a row)

pour remaining enchilada sauce over the top of the enchiladas, making sure all the flour tortillas are covered with sauce, sprinkle remaining cheese on top of enchiladas and bake uncovered at 400* F for 20-27mins or until bubbly, let stand for 5 minutes before serving