3 1/2 c. sour cream
2 c. cooked chicken, cut up
1 (4 oz.) can mushroom stems and pieces, drained
1 (4 oz.) can green chilies, drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 tortillas
1/2 lb. shredded cheddar cheese

In 13x9 inch baking pan, spread 1 cup sour cream; set aside. In 2 quart saucepan, add chicken, 1/2 cup sour cream, green chilies, mushrooms, onion flakes, chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally until heated through.

Preheat oven to 450 degrees. Along center of tortilla, spread about 1/4 cup chicken mixture; fold sides of tortilla over filling and place seam side down in sour cream in pan.

Spread enchiladas generously with remaining sour cream and sprinkle with cheddar cheese. Bake 8 minutes or until cheese is melted. Makes 6 servings.