3 1/2 cups sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 cups)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 cup onion flakes
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
12 corn tortillas
1/3 pound Cheddar cheese, shredded
In a 13 x 9-inch baking pan, spread I cup sour cream.
In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.
In an 8-inch skillet over medium-high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, spread 1/4 cup chicken mixture along center of tortilla; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
Preheat oven to 450 degrees F.< p>Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted.
Yield: 6 servings