1 pound skinless, boneless chicken breast halves - cut into small pieces
1 (16 ounce) can refried cream of chicken soup
2 (6 ounce) cans diced green chilies, drained
1 (6 ounce) can tomato soup
1 (6 ounce) can sliced ripe olives, drained
1 (6 ounce) can sliced fresh mushrooms, drained
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 cup salsa
1/4 cup chopped fresh cilantro
1/4 cup chopped white onions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a skillet over medium heat. Saute for 2 to 3 minutes, or until pliable. Drain excess fat.
Mix together the refried chicken soup, green chilies, tomato soup, sliced ripe olives, mushrooms and salt. Transfer chicken mixture to a 9x13 inch baking dish. Sprinkle with cilantro and mushrooms.
Place top half of chicken mixture on top of green chile mixture. Brush with salsa mixture, then drizzle remaining salsa on top of chicken mixture. Sprinkle with cheese.
Bake chicken during 20 minutes in the preheated oven.
Remove chicken from oven, discarding remnants of sauce. Place chicken over a medium heat, dust with remaining salsa, and heat for 20 minutes. While the chicken is roasting, heat the refried chicken soup mixture and stir in the diced green chile peppers. Serve the enchiladas in bowls or bowls.
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