3 1/2 c. sour cream
1 whole chicken, cooked and deboned
2 (4 oz.) cans mushrooms
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 flour tortillas
1/3 lb. Cheddar cheese, shredded

In a 13 x 9 inch baking pan, spread 1 cup sour cream. In a 2 quart saucepan, flake chicken; add 1/2 cup sour cream, mushrooms, chilies, onion flakes, chili powder, salt, garlic and pepper. Cook over low heat, stirring until heated through. Spread 1/4 cup of mixture in each tortilla. Fold sides over filling and place seam side down in sour cream in pan. Spread remaining sour cream over enchiladas and sprinkle with the shredded cheese. Bake at 450 degrees for 8 minutes.