Sour Cream Chicken Enchiladas
3 1/2 cups sour cream
3 5-ounce cans boned chicken, cup up (about 2 cups)
2 4-ounce cans mushroom stems and pieces, drained
1 4-ounce can bgreen chilies, drained
1 1/3 cup onion flakes
1 teaspoon chili power
1/2 teaspoon salt
1/2 teaspoon garlic power
1/4 teaspoon pepper salad oil
12 Corn Tortillas
1/3 pound cheddar cheese, shredded
In 13" by 9: baking pan, spread 1 cup sour cream. In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.
In 8-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, along center of tortilla, spread 1/4 cup chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
Preheat oven to 450. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted. (6 servings)
