Chicken Enchiladas

2 cans (10-3/4 oz each) cream of chicken soup
1 pint sour cream or 8 oz non-fat plain yogurt
2 cups cooked chicken, shredded
2 (4 oz each) can mushrooms
1 (4 oz) can green chiles, drained (optional)
1 cup chopped onion
1 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. black pepper
10 flour tortillas
1-1/2 cups grated cheddar cheese.

1.  Saute onion.  Mix together the cream of chicken soup and sour cream.  Set aside.

2.  Mix together the chicken, mushroom, green chiles, sauteed onion, chili powder, garlic powder, black pepper, and 1/2 cup of the sour cream sauce.

3.  Evenly distribute the chicken filling in the tortillas and roll up.  Place seam side down in a greased 9x13 inch dish.  Pour remainder of sauce over tortillas and sprinkle with cheese.  Bake at 350℉ for 30-40 minutes or until hot and bubbly.

From Krista S.