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Combine chicken, soup, sour cream, chili peppers andd mushrooms in saucepan and heat warm (not hot). Fry the tortillas in cooking oil very slightly, just until they soften and then drain the oil off of them well. Fill each tortilla with approximately 2 to 3 tablespoons of chicken mixture and place them side by side in a pan. Pour remaining chicken mixture over the enchiladas and spread it evenly. Now sprinkle the cheese on top and then the green onion over the cheese.
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