Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 medium onion, chopped
1 Tbsp. butter, melted
3 c. cooked, chopped chicken
2 1/2 c. sour cream, divided
2 (10 oz.) cans cream of chicken soup
2 (4 oz.) cans mushroom stems and pieces
1 (4 oz.) can chopped green chilies
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 tsp. ground cumin
20 corn tortillas (we prefer flour tortillas)
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese

Preparation

Preheat oven to 400\u00b0.
Saute onion in butter until tender. Stir in chicken and add 1/2 cup sour cream, 1 can chicken soup, mushrooms, green chilies and seasonings.
Cook over low heat and stir until well heated.
Soften tortillas by frying each side in oil in large skillet.
Fill tortillas with a scant 1/4 cup mixture and top with Monterey Jack cheese.\tRoll up and place seam side down in 9 x 13 dish that has been spread with 1 cup sour cream. Combine remaining can chicken soup with remaining sour cream and Cheddar cheese.
Spoon over tortillas and bake uncovered for 35 minutes.