3 1/2 c. sour cream
3 c. cooked turkey, finely chopped
1 (8 oz.) can mushrooms, stems and pieces
1/2 c. chopped green onion
1 sm. can green chilies
1 tsp. chili powder
Salt and pepper to taste
Salad oil
12 corn tortillas
1 1/2 c. grated cheese

Spread 1 cup of the sour cream in a lightly oiled baking dish. In 2 quart saucepan, combine turkey, mushrooms (drained), chilies, onion, and spices. Cook over low heat until warmed through. In separate skillet heat salad oil (about 1/2 inch). Fry tortillas just a few seconds on each side to soften, drain on paper towel. Spread each softened tortilla with 1/4 cup of the turkey mixture, fold and place seam side down in the baking dish lined with sour cream, and top with grated cheese. Bake in oven at 350 degrees until cheese is melted and enchiladas are heated through, approximately 15 to 20 minutes.