Sour Cream Chicken Enchiladas

• 3 1/2 c. sour cream
• 3 (5 oz.) cans boned chicken
• 2 (4 oz.) cans mushroom stems and pieces, drained
• 1 (4 oz.) can green chilies, drained
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 12 flour tortillas
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/3 c. onion flakes
• salad oil
• 1/3 lb. shredded Cheddar cheese

1. One hour ahead:
2. In 13 x 9-inch baking pan, spread 1 cup sour cream and set aside.
3. In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, mushrooms, green chilies, onion flakes, chili powder, salt, garlic powder and pepper.
4. Cook on low, stirring occasionally, just until heated.
5. Heat oven to 450u0b0.
6. In 8-inch skillet on medium-high heat in about 1/2-inch of oil, fry 1 tortilla a few seconds on each side until soft.
7. Along center of tortilla, spread 1/4 cup chicken and fold sides over filling and place, seam side down in pan.
8. Repeat until all tortillas are used. Spread enchiladas with remaining sour cream and sprinkle with cheese.
9. Bake 8 minutes or until cheese is melted.

sour cream, boned chicken, mushroom stems, green chilies, pepper, garlic powder, flour tortillas, chili powder, salt, onion flakes, salad oil, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=338445 (may not work)