Leftovers Done Up Right!

I am posting this instead of my usual menu plan. I will be going out of town with my honey for work, moving equipment around and don't know exactly when we will be back. Right now I am not sure when we will be leaving either. I am writing this on Sat, we will leave either Sun or Mon for Tyler. From there we will go back over to South Texas for a few days.

I had several items leftover from different recipes. We don't normally use many corn tortillas, but they were leftover from some beef enchiladas. Then the cooking creme was left from the last time we had seafood pizza. Then there was that little bit of sour cream and extra mushrooms and green onions. Any way, you get the idea, not just the chicken was leftover, most of the ingredients here were purchased for use in other recipes. Not wanting to waste any of it, I threw it all together to make this wonderful meal!

5 corn tortillas
canolla oil
Italian cooking creme
sour cream
1 chicken breast quarter, deboned and shredded
2 baby bella mushrooms, sliced
1 green onion, sliced
shredded cheese
cilantro

Fry tortillas in canolla oil until lightly browned. Drain on paper towels and and add a light sprinkling of sea salt. Drain off all but about one Tablespoon of the oil. Then add the chicken to the pan.

After about one minute add the mushrooms and green onions, cooking until chicken begins to brown. Meanwhile in small bowl mix together about two Tablespoons of cooking creme and about three Tablespoons of sour cream.

Spread on the five tortillas. Top with the chicken mixture, shredded cheese and cilantro.

Serve and enjoy!