3 ½ Cups sour cream
3 5oz. Cans boned chicken (about 2 cups)
2 4oz. Cans mushrooms pieces, drained
1 4oz. Can green chilies, drained
1/3 cup onion flakes
1 tsp. Chili powder
½ tsp. Salt
½ tsp. Garlic
¼ tsp. Pepper
12 corn tortillas
1/3 Lbs. Cheddar cheese, shredded
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In a 13 X 9" baking pan, spread 1 cup sour cream. In
2-qt. Saucepan with fork, flake chicken; add ½ cups
sour cream, mushrooms and next 6 ingredients. Cook
over low heat, stirring occasionally, just until heated
through.In a 8" skillet fry tortillas one at a time in
about ½" of oil for a few seconds. Just until it
softens. Along the center of the tortilla, spread ¼
cup of the chicken mixture; fold sides over the
filling and place, seam side down, in the pan with the
sour cream in it. Preheat oven to 450 deg. Spread
enchiladas with remaining sour cream, then sprinkle
with cheese. Bake 8 minutes.
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