The only adaptations that I made from the original recipe was to add mushrooms and omit black olives. Also, you can easily half this recipe to make enough for 2 people, or double it for a larger crowd. The best part is, you probably have the majority of the ingredients in your kitchen right now, making this a great last minute dinner idea.
Creamy Chicken Enchiladas
Recipe from Caroline's sister Rebekah, with some minor adaptations
Serves 5 (makes 10 enchiladas)
3 or 4 large chicken breasts, cooked and shredded
2, 10 3/4oz cans cream of chicken soup
1 cup sour cream
1, 4oz can diced green chilies
1/2 cup chopped onion
1/2 cup diced mushrooms
1 cup cheddar cheese, grated
3/4 cups milk (approximately), divided
10 tortilla shells (I prefer to use uncooked tortillas for this recipe, because they taste fresher, roll easier, and are thinner than the precooked kind.)
1. Broil or boil chicken until cooked through, then shred. (If you are in a hurry, you can use canned chicken, the enchiladas are not quite as good, but it makes for a very fast prep time.)
2. Mix soup, sour cream, green chilies, onion, mushrooms, cheese, and 1/2 cup milk. Take out approximately 1/4 of this mixture and set aside.
3. Add chicken to the larger portion of the creamy mixture. To the smaller, set aside portion, add the rest of the milk, just enough to make the mixture runny.
4. Spread half of the milk-cream mixture on the bottom of a 13x9 inch pan. Fold each tortilla shell in half and put in the pan, lining all 10 shells up in a row (as in the above picture). Evenly distribute the creamy-chicken mixture into the shells. Roll each shell with the seam facing down. 5. Spread the remanding half of the milk-cream mixture over the top. Cover with aluminum foil, and bake for 45 minutes in a 350° oven.