Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

3 1/2 c. sour cream
3 (5 oz.) cans chicken
1 to 2 (4 oz.) cans green chilis
1/3 c. onion flakes
1/3 lb. Cheddar cheese, shredded
2 (4 oz.) cans mushrooms
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
salad oil
12 tortillas

Preparation

About 1 hour before serving, in 9 x 13-inch pan, spread 1 cup sour cream; set aside.
In 2-quart saucepan, flake chicken.
Add 1/2 cup sour cream, mushrooms, chilis, onion flakes, chili powder, salt, garlic powder and pepper.
Cook over low heat, stirring occasionally just until thoroughly heated.
Preheat oven to 450\u00b0. In 8-inch skillet over medium heat, fry tortilla in 1/2-inch hot oil a few seconds on each side until soft.
For each enchilada along center of tortilla, spread 1/4 cup chicken mixture.
Fold sides of tortilla over filling and place seam side down in sour cream pan.
Spread remaining sour cream over enchiladas and sprinkle with cheese.
Bake 8 minutes or until cheese is melted.