3 1/2 c. sour cream
3 (5 oz.) cans boned chicken, cut up (about 2 c.)
2 (4 oz.) cans mushrooms stems and pieces, drained
1 (4 oz.) can green chilies
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1/3 lb. cheddar cheese, shredded
12 corn tortillas
Salad oil

In 9x13" baking pan, spread 1 cup sour cream. In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next six ingredients. Cook over low heat, stirring occasionally, just until heated through. In 8" skillet over medium-high heat, in about 1/2" hot oil, fry 1 tortilla a few seconds on each side until it softens. Remove from skillet and drain on paper towel. For enchilada, along center of tortilla, spread 1/4 cup of chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan. Repeat. Preheat oven to 450 degrees. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese melts.

Brittany's Mom