Baked Fiesta Enchiladas

Ingredients

• 1 tbsp butter
• 8 oz sliced fresh mushrooms
• 1 medium red bell pepper, chopped
• 1/2 cup sliced green onions
• 12 to 16 oz cooked chicken
• 1 can cream of chicken soup
• 3/4 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sliced black olives
• 6 flour tortillas
• 1 1/2 cups salsa

Directions

Melt butter over medium high heat and add chicken. Cook chicken over medium high heat until no longer pink. Stir in red bell pepper, onion slices, and sliced mushrooms. Cook until crisp tender. Stir in cream of chicken soup, sour cream, olives and 3/4 cup of cheese. Mix well.

Spoon chicken mixture down the center of each tortilla and roll up. Place seam side down in the bottom of a 12 x 8 inch baking dish coated with nonstick cooking spray. Top with remaining meat mixture, cheese and 1 1/2 cups salsa.

Bake in preheated 350 degree oven for about 25 to 30 miinutes or until bubbly and cheese is melted.