Sour Cream Chicken Enchiladas - cooking recipe

Ingredients
    3 1/2 c. sour cream
    2 c. cooked chicken, cut up
    2 (4 oz.) cans mushroom stems and pieces, drained
    1 (4 oz.) can diced 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
    12 flour tortillas
    1/3 lb. Cheddar cheese, shredded
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 through.
    Along center line 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\u00b0.
    Spread enchiladas with remaining sour cream, then sprinkle with cheese.
    Bake 8 minutes or until cheese is melted. Serves 6.

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