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Categories:
sour cream chicken mushroom stems green chilies onion flakes chili powder salt garlic powder pepper salad oil corn tortillas Cheddar cheese
Viewed: 0 - Published at: 4 years agoIngredients
- 3 1/2 c. sour cream
- 3 (5 oz.) cans chicken (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. shredded Cheddar cheese
Method
- In 13 x 9-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, until heated.
- In 8-inch skillet over medium heat in 1/2-inch hot oil, fry 1 tortilla a few seconds on each side until soft.
- Along center of tortilla, spread 1/4 cup chicken mixture; fold and place seam side down, in sour cream pan.
- Repeat. Preheat oven to 450°.
- Spread enchiladas with remaining sour cream, then top with cheese.
- Bake 8 minutes, until cheese is melted.
