Chicken And Sour Cream Enchiladas

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 3 1/2 cups sour cream
• 1 (8 ounce) can mushroom pieces, drained
• 15 ounces canned chicken
• 1 (4 ounce) can chopped green chilies, drained
• 1/3 cup onion flakes
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• cooking oil, as needed
• 12 flour tortillas or 12 corn tortillas
• 1/3 lb cheddar cheese, grated

Recipe

• 1 note: you can cook your own chicken to use instead of using the canned meat.
• 2 this is what i usually do.
• 3 turkey can also be substituted.
• 4 one hour before serving, spread 1 cup sour cream in the bottom of a 9 x 13 inch baking dish; set aside.
• 5 in a 2 quart saucepan, flake chicken with fork, add 1/2 cup sour cream, mushrooms, chilies and seasonings.
• 6 cook over low heat, stirring occasionally until heated through.
• 7 preheat oven to 450vegetable stock.
• 8 in an 8 inch skillet, heat 1/2 inch cooking oil over medium high heat.
• 9 cook each tortilla for a few seconds on each side.
• 10 remove and drain on paper towels.
• 11 if watching your fat intake you can skip this step and the meal will still be good.
• 12 along the center of each tortilla spread 1/4 cup of chicken mixture.
• 13 fold sides of tortilla over filling and place seam side down in prepared pan.
• 14 when all tortillas are filled and placed in pan, spread remaining sour cream over top and top with cheese.
• 15 bake for 8 minutes or until cheese melts.