My Creamy Chicken & Cheese Enchiladas

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• 1 tablespoon green bell pepper, minced
• 1/8 cup red onion, finely chopped
• 1/2 cup mushroom, finely diced chunks
• 1 tablespoon garlic, minced (about 1 clove)
• 1 1/2 teaspoons butter
• 1 cup carrot, shredded (about 1 large carrot)
• 2/3 cup milk
• 1 tablespoon butter
• 2 cups chicken breasts, cooked & shredded (grilled, boiled, rotisserie, your choice)
• 1 (10 1/2 ounce) can condensed mushroom soup
• 2 green onions, sliced (divided in half)
• 1/2 teaspoon season salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon accent seasoning
• 1 chicken bouillon cube
• 1 (8 ounce) package colby-monterey jack cheese, shredded (set aside 1/2 cup)
• 1/2 cup sour cream (set aside half)
• 8 corn tortillas
• 2 cups lettuce, shredded
• 1 cup tomato, diced
• 1/4 cup guacamole

Recipe

• 1 in a large sauce pan (note the size of the top of the pan make sure it is larger then your corn tortillas; this will be helpful latter on.) add green bell pepper, red onion mushrooms, garlic and 1 1/2 teaspoons butter; sauté for 2 to 4 minutes until onions are translucent on medium-low.
• 2 add shredded carrot to sautéed onion mix sauté for 2 minutes; stirring constantly.
• 3 add milk chicken breast, condensed mushroom soup, 1/2 of the green onions, season salt, pepper, garlic powder, onion accent and chicken bouillon; mix well; let simmer on low for 20 minutes (it gives the sauce time to mix the flavors well).
• 4 add 1/4 cup of the sour cream; mix well and remove from heat.
• 5 preheat oven to 350éf.
• 6 now is the time to make a little assembly line (trust me it makes it quicken when you do this)
• 7 assembly line:.
• 8 tortillas->sauce->cake pan->cheese.
• 9 once you have set this up this is how you do it:.
• 10 take 1 tortilla; dip into sauce flip onto other side of let each side sit for 5 seconds.
• 11 lay tortilla onto cake pan; sprinkle cheese; take a fork and fork out to fork fulls of chicken and vegetables out of sauce kind of drip off the sauce.
• 12 roll and make sure that the side where to tortilla closes is on the bottom.
• 13 repeat: 7 more times.
• 14 once all the enchiladas are made and in the cake pan in a row. pour remaining contents of the sauce pan onto of enchiladas. next sprinkle the 1/2 cup cheese that was set aside on top of that.
• 15 bake for 15 minutes (until edges of tortillas get crispy and golden brown).
• 16 sprinkle on top lettuce, then tomato, add dollops of the 1/4 cup remaining sour cream and guacamole on top of that.
• 17 serve & enjoy! -- .