Portobello Chicken Enchiladas

Ingredients

12 ounces chopped cooked chicken
8 ounces Cabot Pepper Jack cheese, grated (about 2 cups)
½ cup Cabot Light Sour Cream
½ cup chopped fresh cilantro
1 (4 ½-ounce) can chopped green chilies, drained
1 cup diced portobello or cremini mushrooms
½ cup chopped red onion
4 large (8-inch) flour tortillas

Optional garnishes: chopped fresh tomatoes, jalapenos, black olives, avocado, green onions, cilantro, salsa

Directions

PREHEAT oven to 350°F. Coat 9-by-13-inch baking dish with nonstick cooking spray and set aside.

COMBINE chicken, cheese, sour cream, cilantro and chilies in large bowl. Gently fold in mushrooms and onion.

DIVIDE mixture among tortillas and roll up. Arrange in prepared baking dish and coat lightly with cooking spray.

BAKE for 30 to 40 minutes, or until golden. Serve with desired garnishes.

Recipe submitted by Laura Susan Norman of Athens, GA.