Ryan's Favorite Chicken Enchiladas

Ingredients:

For chicken:
- 1 1/4 - 1 1/2 lbs shredded chicken (I used about 2 1/2 breasts)
- 1/8 tsp of each; black pepper, cayenne, garlic salt, cumin and onion powder
- 1 1/2  cups sliced white mushrooms
- 1 tsp minced garlic
- 3 strips uncooked chopped bacon
- 1/4 cup chopped white onion
- 1 tbsp all-purpose flour

For the sauce:
- 1/2 cup sour cream
- 2 cans diced green chilies mild (I substitute 1 can with diced jalapeños for the heat)
- 1 can cream of chicken condensed soup
- 1/2 small can of green enchilada sauce ( I save the other half to add to breakfast skillets)
- chicken stock from cooking chicken

For the enchiladas:
- 4-5 flour tortillas
- 2 1/2 cups shredded Colby Jack cheese

Preheat oven to 350 degrees. Line a shallow baking dish with foil, take care with the foil since you want all the yummy juices saved. Fillet chicken breasts and arrange in dish. Season chicken breasts with black pepper, cayenne, garlic salt, cumin and onion powder.  Bake fillets for 20 mins.

While chicken is baking, saute white onion, bacon, mushrooms and minced garlic. Set aside.

When chicken is cooked through, (saving all the juices and combining flour to them) remove chicken from pan and lay out to cool. Bump up the oven temperature now to 375 degrees. Shred chicken when it has cooled. Combine shredded chicken with bacon and mushroom mixture. Set aside.

In a separate bowl combine cream of chicken, chilies and/or peppers, sour cream and enchilada sauce. Gradually add saved stock to sauce mixture to taste.

Smother the bottom of a 9x9 baking dish with 1/2 cup sauce mixture. One by one,  lay tortilla in baking dish and fill with 3/4 cup shredded chicken, layer 3 tsps of sauce and then 1/4 cup of cheese. Roll each tortilla and repeat. Cover enchiladas with left over sauce once you have them all rolled. Top enchiladas with the remaining shredded cheese. Bake uncovered at 375 degrees for 20-25 minutes. Let stand 10 mins after cooking.