- 3 1/2 c sour cream, divided
- 2 c shredded chicken
- 8 oz can mushroom stems and pieces, drained
- 4 oz can green chiles, drained
- 1/3 c onion flakes
- 1 can enchilada sauce
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 8 flour tortillas
- 1/3 lb shredded cheese
In 9x13 pan, spread 1 c sour cream. Place chicken in two-quart saucepan; add 1/2 c sour cream, mushrooms, chilies, onions, chili powder, salt, garlic powder, pepper, and 1/2 can enchilada sauce.
For each enchilada spread 1/4 c chicken mixture along center of tortilla. Fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
Spread enchiladas with remaining sour cream and enchilada sauce and top with shredded cheese. Bake eight minutes in 450 degree oven or until cheese is melted.
Also pictured: Mexican Caesar salad.
*Recipe courtesy of Mama B