Cheesy Chicken and Mushroom Enchiladas

Preheat oven to 375F.

Season chicken breasts on both sides with the cumin, paprika, cayenne and salt. Cover and bake 30 minutes or until chicken is no longer pink and juices run clear. Chop cooked chicken in bite size pieces.

While chicken cooks, place can of cream of mushroom soup, can of mushrooms, sliced green onions and 8 ounces of sour cream in a bowl. Stir to combine.

In second bowl, stir together cream of chicken soup, green chilies, 8 ounces of sour cream, 1 cup of cheese and cooked chicken.

Smear a small amount of the mushroom mixture in bottom of a 9×13 pan so the tortillas won’t stick. Begin generously filling the corn tortillas with the chicken mixture and placing seam side down in pan.

Top the filled tortillas with rest of mushroom mixture and spread evenly over all of the tortillas. Sprinkle remaining 1 cup of cheese over the top and cover with foil. Cook for 30 minutes.