Creamy Chicken Enchiladas

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Ingredients

1 (2 oz.) mushrooms
¼ cup butter
¼ cup flour
1 cup evaporated milk
1 cup diced cooked chicken
Salt and pepper to taste

Directions

Melt butter in pan, stir in mushroom, blend in flour stirring until bubbly. Stir in chicken broth and evaporated milk.

Boil for 1 minute, reduce heat. Add chicken, salt and pepper. Cook on low heat for about 30 minutes or until flavors are blended.

Large flour tortillas

Shredded cheddar cheese

Spoon chicken mixture on the flour tortillas. Roll tortillas up and top with shredded cheese.

Put on a tray and broil for 3-5 minutes or until cheese melts.
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