Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 (4 ounce) can chopped green chilies
2 (4 ounce) cans sliced mushrooms, drained
1 1/4 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup sour cream
12 flour tortillas
1/4 cup flour
1/4 cup melted butter
1 cup shredded monterey jack cheese
1 1/2 cups sour cream
chili powder
1 1/2 cups shredded monterey jack cheese

Preparation

Rinse chicken and pat dry.
Cook in water to cover in saucepan until tender.
Drain, reserving 1 1/2 cups broth.
Cool and chop chicken.
Saute onion in margarine in skillet.
Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
Microwave tortillas on HIGH for 1 minute or until softened.
Spoon chicken mixture onto tortillas.
Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
Melt 1/4 butter in saucepan.
Blend flour into butter.
Stir in reserved broth.
Cook until thickened and bubbly, stirring constantly.
Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
Pour over enchiladas.
Bake at 350 degrees for 30 minutes.
Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
Bake just until cheese melts.