Recipes from Mexico :: Mexican Main Dishes Poultry
3 1/2 (three and a half) c. sour cream
3 (5 ounce) cans boned chicken, cut up (about 2 c.)
2 (4 ounce) cans mushroom stems and pieces, drained
1 (4 ounce) can green chiles, drained
1/3 c. onion flakes
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
Canola (or other vegetable) oil
12 corn tortillas
1/3 pound Cheddar cheese, shredded
In a 13 x 9-in. baking pan, spread I c. sour cream.
In 2-quart saucepan with fork, flake chicken; add 1/2 c. sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.
In an 8-in. skillet over med.-high heat, in about 1/2 in. hot oil, fry 1 tortilla, a few seconds on each side, until it softens. For an enchilada, spread 1/4 c. chicken mixture along center of tortilla; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
Preheat oven to 450 degrees fahrenheit.
Spread enchiladas with remaining sour cream, then sprinkle and distribute with cheese. Bake 8 mins. or until cheese is melted.
Yield: 6 servings
