Enchiladas Verdes

I am infamous for cooking by the seat of my pants. Before I forget what I put in my recipe this time, I figured I'd blog it. I hope you enjoy it as much as I did!!

1 - 13 oz can cooked chicken - low sodium

1 - 4 oz can diced green chilies

1 - 10 oz can cream of mushroom soup - low sodium

1 small onion diced

2 cloves garlic minced

1 - 4 oz can sliced black olives

1 cup fresh mushrooms chopped in small pieces

1 package shredded mozerella cheese (low fat)

10 oz low fat organic yogurt

1-16oz container Archer Farms Fire Roasted Salsa Verde - Mild (available at Target)

18 corn tortillas

1-2 green onions, including some of the green part.

Olive oil

1 large caserole dish sprayed with Pam Organic Canola Oil Non-stick spray.

Preheat oven to 350 degrees.

Dice onion, wash & chop mushrooms, mince garlic. In a skillet heat olive oil over medium heat. Add onions and sautee until golden brown. Add mushroom and saute with onions to desired doneness. Stir in garlic, green chilis. If desired, add a little salt to the vegetables to make them sweat and cook properly.

In a large bowl, crumble up chicken. Add mushroom soup, yogurt, 1 cup of cheese and black olives. Mix well. Add onion mushroom mixture and blend.

Return skillet to stove and cook tortillas in a small bit of oil on both sides, perhaps 30 seconds each just enough to make them pliable.

Assembly:

Place 6 tortillas on the bottom of the casserole dish in an even layer. Spread half of the the chicken mixture on top. Layer another 6 tortillas and spread remaining mixture on top. Layer next 6 tortillas. Top with salsa verde making sure to spread out to edges. Sprinkle mozarella cheese over top garnish with black olives and green onions.

Place in oven and cook at 350 degrees for about 20-25 minutes until the cheese is melted. Cut and serve with sliced avocados.