Posted by sherry on June 12, 2001 at 16:47:24:
In Reply to: ISO Pampered Chef Chicken Enchilidas posted by Wanda on June 11, 2001 at 22:44:45:
SOUR CREAM CHICKEN ENCHILADAS
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3 1/2 c. sour cream
3 (5 oz.) cans boned chicken,
cut up (about 2 c.)
2 (4 oz.) cans mushrooms,
sliced
1 (4 oz.) can diced green
chilies
1/3 c. onion
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
12 tortillas
1/3 lb. Cheddar cheese, grated
About 1 hour before serving: In 13 x 9-inch baking pan
spread 1 cup sour cream; set aside. In 2-quart saucepan with
fork flake chicken; add 1/2 cup sour cream, mushrooms, green
chilies, onion, chili powder, salt, garlic powder and pepper.
Cook over low heat, stirring occasionally, just until heated
through.
Preheat oven to 450 degrees. In 8-inch skillet over medium-
high heat, in about 1/2-inch hot oil fry 1 tortilla a few
seconds on each side until it softens. For enchiladas along
center of tortilla spread about 1/4 cup chicken mixture; fold
sides of tortilla over filling and place, seam-side down, in
sour cream in pan. Repeat, making 11 more. Spread enchiladas
generously with remaining sour cream, then sprinkle with
cheese. Bake 8 minutes or until cheese is melted.