Baked Fiesta Enchiladas

Name: Baked Fiesta Enchiladas
Total time: 3000 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 tablespoon butter; 1 pkg (8 ounce) sliced mushrooms (ok to omit,like I do); 1 medium red pepper chopped; 1 medium onion chopped; 2 cloves garlic minced (simply because I love garlic); 2 large chicken breast about 3/4 lb grilled and chopped or use chicken strips; 1 can condensed cream of chicken soup; 3/4 cup sour ceam; 1 1/2 cups shredded cheddar cheese divided; 1/2 cup pitted black olives; 6 flour tortillas 8"or 10" size; 1 1/2 cups thick and chunky salsa

cindybear @cindybearcooks

The picture is prior to baking. Forgot to snap the finished product! I topped with sour cream and diced jalapenos.

cindybear @cindybearcooks

The picture is prior to baking. Forgot to snap the finished product! I topped with sour cream and diced jalapenos.

Saved

Ingredients

50 minutes

4-6 servings

1 tablespoonbutter
1 pkg (8 ounce)sliced mushrooms (ok to omit,like I do)
1medium red pepper chopped
1medium onion chopped
2 clovesgarlic minced (simply because I love garlic)
2large chicken breast about 3/4 lb grilled and chopped or use chicken strips
1 cancondensed cream of chicken soup
3/4 cupsour ceam
1 1/2 cupsshredded cheddar cheese divided
1/2 cuppitted black olives
6flour tortillas 8"or 10" size
1 1/2 cupsthick and chunky salsa

Saved

Steps

50 minutes

1

Preheat oven to 350 degrees Farenheit.
2

Melt butter in medium saucepan on medium high heat. Add mushrooms, peppers, and onion; cook and stir until tender. Drain, add chicken, soup, sour cream, half of the cheese and olives. Mix well.
3

Spoon chicken mixture evenly down center of each tortilla, using about 3/4 cup on each tortilla. Roll up and place in baking dish seam side down. Top with salsa and remaining cheese.
4

Bake 20-25 minutes or until heated through.