Vegetarian Cream of Mushroom Enchiladas

This is an easy and delicious enchilada recipe with a creamy vegetarian twist.  My mom used to make it for us when we were little.  Enjoy!


8 large flour tortillas
3/4 Onion (chopped)
7 oz green chiles (chopped)
4.25 oz black olives (chopped)
2 c shredded cheese (I used a Mexican blend)
2 cans of Cream of Mushroom soup
1 c Sour Cream
2 cans of Worthington FriChik

This recipe serves 6-8

Preheat oven to 350 degrees. 

In one bowl, mix onion, olives, chiles, and cheese.

You can buy the FriChik already diced, but the cans I have were not, so I diced the FriChik.

 

Mix the FriChik in with the cheese & veggie mixture.

In a separate bowl, mix the sour cream and cream of mushroom soup and set aside.

Grease a 9 x 13 baking pan (I use a glass pan).

Roll veggie mix in tortillas and place in the pan.

Cut them down the middle to make them easier to serve.

Cover with the sour cream and soup mixture.

Bake for 1 hour.