1 (1 ounce) package instant buttery macaroni and cheese sauce
1 (1 ounce) package flour tortillas
1 (16 ounce) can sour cream
1 (4 ounce) can diced green chile peppers, drained
1 (5 ounce) can diced green chile peppers, drained
1 (15 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (2.25 ounce) can sliced mushrooms
1 (8 ounce) container sour cream cheese
In a medium bowl, mix the instant buttery macaroni and cheese sauce, flour tortillas, sour cream, chile peppers, green chile peppers, mushrooms, tomatoes with green chile peppers, and mushrooms. Shape into 1 pie shape and refrigerate.
In a medium saucepan, heat water to boiling over high heat. Add the sour cream and cook about 10 minutes. Remove from heat and stir in the macaroni and cheese sauce mixture.
Spoon mixture into a large bowl. Cover and chill overnight.