(Ingredients:
- 3 cups sour cream
- 2 cups diced chicken
- 2 cans (4 ounces each) sliced mushrooms, drained
- 1 can (4 ounces) green chile peppers, drained
- 1/4 cup instant minced onion
- 1 teaspoon chile powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- vegetable oil
- 12 corn tortillas
- 8 ounces shredded Mexican cheese blend, Monterey Jack, or Cheddar cheese
Preparation:
Preheat oven to 450°.
In a skillet over medium heat, in about 1/4 to 1/2-inch of vegetable oil, fry a tortilla, a few seconds on each side, until softened. Spread about 1/4 cup of the chicken mixture along center of tortilla; fold sides over filling and place, seam side down, on sour cream layer in baking pan. Repeat with remaining 11 tortillas and the remaining chicken mixture. Spread the enchiladas with remaining 1 1/2 cups sour cream then sprinkle with cheese. Bake for 10 minutes, or until cheese is melted and enchiladas are thoroughly heated.
Serves 6.
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