Cheesy Rotisserie Chicken Enchiladas

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Melt butter in a skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until tender, 3 to 4 minutes. Add both condensed soups, diced tomatoes, sour cream, green chile peppers, 1 tablespoon cilantro, cumin, and chili powder. Stir until well combined and cook until heated through, about 5 minutes.

3 . Stage

Transfer 3/4 of the sauce to a bowl and mix in enchilada sauce. Spoon 1/3 of the sauce mixture into the bottom of a large baking pan.

4 . Stage

Add chicken and 1/2 cup Mexican cheese to the remaining sauce in the skillet. Cook and stir until cheese has melted, 3 to 5 minutes.

5 . Stage

Fill each warmed tortilla with chicken mixture. Roll up and place seam-side down on the sauce in the baking pan. Pour remaining sauce over the rolled tortillas and top with remaining cheese.

6 . Stage

Bake in the preheated oven until cheese is bubbly, about 35 minutes.

7 . Stage

Serve hot, garnished with green onions, tomatoes, and remaining cilantro.