Chicken Enchiladas

Filling:
Fry boneless, skinless chicken pieces (2-3 large breast-halves or 5-6 tenders) just until done (so they're still moist).  
Shred or dice and sprinkle with 1/2 - 1 tsp. chili powder.  

Stir in: (To desired sauciness and spiciness)
1/2 cup - 1 cup green salsa
1/2 - 1 can cream of chicken soup
1/4 - 1/2 cup sour cream
1 can mushrooms, drained.

Assembly:
Fry corn tortillas or use flour tortillas (not fried).  Put filling down center and add some grated cheese.  Wrap.  Place enchiladas in casserole dish sprayed with non-stick spray.  Drizzle with red enchilada sauce (prepared from packet or from can).  Sprinkle all with grated cheese and cover with foil.  Heat in oven at 350 degrees for 20-30 min. until cheese is melted and filling is hot.  Serve on a bed of lettuce with a dollop of sour cream!


For Enchilada Nachos:
Great for using that left-over filling!  
...Just top tortilla chips with chicken enchilada filling, sprinkle with cheese and enchilada sauce (if desired).  Microwave until hot and bubbly.  Top with sour cream.