Robin's Chicken Enchiladas

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1/2 cup diced onion
• 1 tablespoon butter or 1 tablespoon oil
• 1 (8 ounce) can mushroom pieces, drained
• 1/2 teaspoon cumin
• 4 ounces neufchatel cheese
• 1 (10 ounce) can cream of chicken soup, undiluted
• 3/4 cup light sour cream
• 1 cup salsa
• 3 cups chopped cooked chicken (rotisserie is great)
• 3 cups colby-monterey jack cheese, divided
• 8 medium flour tortillas

Recipe

• 1 saute chopped onion in butter or oil until transparent.
• 2 add mushrooms and saute for 2 minutes. remove from heat.
• 3 add cumin and cream cheese to the onion/mushrooms, stirring until cheese melts.
• 4 in a separate bowl, combine chicken soup, sour cream, and salsa.
• 5 reserve about 1 1/2 cups of the soup mixture for later.
• 6 add the onion-mushroom mixture to the remainder of the soup mixture and stir well.
• 7 gently stir in the chopped chicken and 1 1/2 cups co jack cheese.
• 8 spray a 13" x 9" baking dish with nonstick spray. place a very thin layer of the reserved soup mixture (1/4 c.) on the bottom of the baking dish.
• 9 divide the chicken filling among the tortillas. place them seam side down in the pan.
• 10 spread the rest of the reserved soup mixture over the finished tortillas.
• 11 sprinkle with remaining co jack cheese.
• 12 bake at 350 degrees for 25 minutes.