Mushroom and Sour Cream Enchiladas

Mushroom and Sour Cream Enchiladas

¨       1 8 oz can of cream of mushroom soup

¨       1 8 oz container of light or vegan sour cream

¨       ½ cup of white button mushrooms, chopped and lightly sauted in olive oil

¨       2 tsp of diced tomatillo peppers, I use canned

¨       2 cups of mozzarella cheese, you can use what you like

¨       12 corn tortillas

¨       1 oz can of enchilada sauce, I used red for contrast or you can make your own

ü  combine soup, sour cream, 1 cup of cheese (save the rest as a topping), peppers and mushrooms

ü  heat tortillas until pliable, about a minute in the microwave.

ü  in a shallow baking dish roll a heaping spoonful of the mixture in the tortillas or you could layer like a casserole, top with enchilada sauce and the remaining cheese, bake at 350 for 20 minutes

* you can also add chicken and spinach