1 1/2 c. sour cream
3 (5 oz.) cans boned chicken, cut up (about 2 c.)
2 (4 oz.) cans 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
Salad oil
12 corn tortillas
1/3 lb. cheddar cheese, shredded

In 13x9 inch baking pan, spread 1 cup sour cream. In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.

In 8-inch skillet over medium high heat, in about 1/2 inch hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, along center of tortilla, spread 1/4 cup 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 is melted.