For the enchilada filling:
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8 Quantum Fixes mixes prepared tortillas
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1 lb boneless chicken, diced
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8 oz finely diced button mushrooms
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1 small can green chiles
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12 oz shredded Monterey jack cheese, separated in half
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1/4 c dried onions
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1/2 salt
For the enchilada sauce:
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1 1/2 c wheat free cream of mushroom soup, homemade preferred
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1 1/2 c sour cream or light sour cream
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1 tsp garlic powder
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1/2 tsp salt
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1/2 tsp white pepper
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1/4 tsp cumin
Preheat oven to 350F.
Prepare 8 tortillas from the Quantum Fixes tortilla mix. You can make this ahead of time. If you are making them ahead of time and don't know when you will use them, freeze the tortillas until you need them.
Chop chicken into small dices. You can use all white meat, dark meat, or a combo of both for most flavor. Add 6 oz of shredded cheese and all other filling ingredients to chopped chicken in a mixing bowl and mix well. Set aside.
In another bowl, mix all sauce ingredients together. Add half of the sauce to your filling mix. Set aside other half.
Fill tortilla with however much filling you think you'll like, roll tightly, and place in a baking dish. Repeat until all tortillas are filled.
Pour remaining sauce over middle of all the enchiladas, or all over if you have enough. Top with remaining cheese.
Pop it in the oven for about 30 - 35 minutes. Let cool before serving.
