Chicken Enchiladas are easy and quick to make. They are milder than regular enchiladas and kids seem to like them.
1 can cream of chicken soup
1 can cream of mushroom soup
1 can mushrooms, pieces and stems
2 cans chicken, white meat
1/2 teaspoon cayenne pepper, or less to taste
1 cup sour cream
2 cups cheddar cheese, shredded
Combine all ingredients and evenly divide onto 8 tortillas. Place tortillas seam side down in lightly greased 9″ x 13″ pan. Bake at 350 degrees for 30 minutes or until golden brown.