BECKI'S CHICKEN AND MUSHROOM ENCHILADAS

BECKI'S CHICKEN AND MUSHROOM ENCHILADAS image

Number Of Ingredients 14

1 lb chicken breasts
8 oz sliced baby portabellas
2 bunches green onions
10 small tomatillos
1 cup chopped cilantro
3/4 cup heavy cream
1 avocado
8 oz can chilies
lime juice
large bag shredded pepper jack cheese
green tabasco
1-2 tsp cumin
sour cream
Flour tortillias

Steps:

Dice and brown chicken Place tomatillos in boiling water and cook until they change color to darker green. In blender, combine cilantro, green onion, chilies, tomatillos, and avocado, tabasco, lime juice, and cumin. Add sauce to chicken and heat. Add sliced mushrooms and heavy cream and cook until mushrooms slightly softened. Wrap tortillas with filling and shredded cheese. Place tortillas in glass baking dish and cover with more filling and cheese. Bake uncovered at 400 degrees until bubbling, about 30 minutes. Serve with sour cream and garnish with cilantro.