Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

3 1/2 c. sour cream
3 (5 oz.) cans chicken (about 2 c.)
2 (4 oz.) cans mushroom stems and pieces, drained
1 (4 oz.) can green chilies, drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
salad oil
12 corn tortillas
1/3 lb. shredded Cheddar cheese

Preparation

In 13 x 9-inch 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, until heated.
In 8-inch skillet over medium heat in 1/2-inch hot oil, fry 1 tortilla a few seconds on each side until soft.
Along center of tortilla, spread 1/4 cup chicken mixture; fold and place seam side down, in sour cream pan.
Repeat. Preheat oven to 450\u00b0.
Spread enchiladas with remaining sour cream, then top with cheese.
Bake 8 minutes, until cheese is melted.