3 1/2 c. sour cream
2 c. chicken
2 (4 oz.) cans mushroom stems
4 oz. can green chilies, drained
1/4 tsp. pepper
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/3 c. onion flakes

Put flaked chicken, 1/2 cup sour cream, mushrooms, green chilies, onion flakes, chili powder, salt, garlic powder and pepper in 2 quart sauce pan. Cook over low hat, stirring occasionally until heated through. Preheat oven to 450 degrees. Spread 1 cup sour cream in 13 x 9 inch baking pan; set aside. Put 1/2 inch oil in bottom of 8 inch skillet over medium - high heat. Fry tortilla a few seconds on each side, until it softens. Spread 1/4 cup chicken mixture in center of tortilla. Fold sides of tortilla and place seam side down in pan of sour cream. Repeat until all is done. Makes 12. Spread generously with remaining sour cream, then sprinkle with 1/3 pound shredded cheddar cheese. bake 8 minutes or until cheese is melted. Makes 6 servings.