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
