1 Cup Cooked Chicken, cut in small pieces
1 Cup Cream of Mushroom Soup
1 Can Green Chilies, Chopped
1/2 Pint Sour Cream
1 Dozen Tortillas
1/2 Pound Cheddar Cheese, shredded
1/2 Teaspoon Onion Powder
1/8 Teaspoon Cumin
1/8 Teaspoon Oregano
1/4 Teaspoon Garlic Powder
Preheat oven to 350. In bowl, mix chicken, soup, chilies, sour cream and seasonings and cheese. Leave about 1/2 cup for topping. Put about 1/4 cup of mixture on tortillas. Roll, place seam side down in 9 by 13 dish. Sprinkle grated cheese on top.
Place in oven for 15 to 20 minutes.
I have never heard of cream of mushroom soup inside an enchilada.
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