Sour Cream Enchiladas - cooking recipe

Ingredients

3 1/2 c. sour cream, divided
2 c. cooked chicken
1 can green chiles
1/3 c. diced onion
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. Cheddar cheese, grated

Preparation

About 1 hour before serving, in 13 x 9-inch pan, spread 1 cup sour cream and set aside.
In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, green chiles, onion, chili powder, salt, garlic power and pepper.
Cook over low heat, stirring occasionally. Preheat oven to 450\u00b0.
In 8-inch skillet with 1/2-inch salad oil, fry each tortilla a few seconds on each side, or until soft. Spread 1/2 cup chicken mixture along center of each tortilla.
Fold sides over filling and place seam side down in sour cream in pan. Spread enchiladas with remaining sour cream, then sprinkle with cheese.
Bake 8 minutes or until cheese is melted.
Serves 6.