Sour Cream Chicken Enchiladas

• 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

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

sour cream, chicken, green chilis, onion flakes, cheddar cheese, mushrooms, chili powder, salt, garlic powder, pepper, salad oil, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1034477 (may not work)