Chicken Enchilada Bake with Mushroom Sauce

I usually am not a fan of Mexican, or peppers, but my husband is. I made this for him, and we both loved it! The prep is a little tedious, but worth it. We cut it in 1/2, but I should not have cut the sauce in half, just used less chicken and tortillas. Got dinner and leftovers for later. I may try making the whole batch and freezing half before cooking. Excellent, and will make again!!

Very, very good. Did not use all the tortillas. Only 4. If we weren't watching sodium intake I would have doubled the sauce. My husband ate 2 servings. Can't wait for leftovers tomorrow night. It does take a long time but definitely worth it. If you like mushrooms don't leave out they were great with the sauce. Also I used all chicken broth (no sodium) and no water.

Great recipe for leftover chicken. I didn't use the mushrooms as I don't think of mushrooms with Mexican food, but it was still very good. Also, I used a 14oz. can of chicken broth instead chicken broth and water. I will definitely make it again. Next time I'll try adding the mushrooms.