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Creamy Baked Chicken Enchiladas


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1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

1 cup sliced white mushrooms

1 medium onion, diced

1 teaspoon worcestershire sauce

8 flour tortillas (8"x10" diameter )

2 cans (10 3/4 ounces each) reduced-fat cream of mushroom soup

1 cup warm water (105°-115°F)

1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

fat-free sour cream (optional)

salsa (optional)

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