30 flour tortillas

FILLING:

4 c. cooked chopped chicken or turkey
4 c. sour cream (reserve some for garnish)
3 c. grated Monterey Jack or med. Cheddar (reserve some)
3/4 lb. fresh mushrooms, cleaned, sliced and sauteed
Ranchero sauce (recipe follows)
Black olives, sliced
Green onions for garnish

Prepare Ranchero sauce. Mix filling and divide equally among tortillas. Roll and place seam side down in oiled shallow 8x12 inch baking dish. Pour sauce over tortillas and garnish with cheese, sour cream and black olives. (This can be sealed in plastic wrap and foil and frozen successfully.)

Bake in 350 degrees for 30 minutes or until heated through. Add additional cheese, sour cream, green onions, and guacamole. This is a good party casserole.

RANCHERO SAUCE:

Cooking oil, not olive oil
2 cloves garlic
2 onions, minced
8 oz. chopped green chiles or 2 (4 oz.) cans chopped green chiles
1 tsp. cilantro or oregano
4 c. canned or fresh tomatoes, seeded, peeled and chopped

Drain and rinse chiles, saute with garlic and onion and when transparent, add tomatoes and seasonings. Cook about 5 minutes or until slightly thick.