Sour Cream Enchiladas

• 3 1/2 c. sour cream, divided
• 2 c. cooked chicken
• 1 can green chiles
• 1/3 c. diced onion
• 1 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• salad oil
• 12 corn tortillas
• 1/3 lb. Cheddar cheese, grated

1. About 1 hour before serving, in 13 x 9-inch pan, spread 1 cup sour cream and set aside.
2. In 2-quart saucepan, flake chicken; add 1/2 cup sour cream, green chiles, onion, chili powder, salt, garlic power and pepper.
3. Cook over low heat, stirring occasionally. Preheat oven to 450u0b0.
4. In 8-inch skillet with 1/2-inch salad oil, fry each tortilla a few seconds on each side, or until soft. Spread 1/2 cup chicken mixture along center of each tortilla.
5. Fold sides over filling and place seam side down in sour cream in pan. Spread enchiladas with remaining sour cream, then sprinkle with cheese.
6. Bake 8 minutes or until cheese is melted.
7. Serves 6.

sour cream, chicken, green chiles, onion, chili powder, salt, garlic powder, pepper, salad oil, corn tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=786869 (may not work)