5/5
(1 Votes)
Ingredients
- 1 Chicken, stewed, boned and cubed
- 2 cups sour cream
- 1 can cream of mushroom soup
- 2 cans mushrooms stem and pieces, drained
- 1 4 oz. can green chiles, drained, and chopped
- 1/3 cup dry onion (minced)
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 12 four tortillas
- 1/2 lb. grated cheddar cheese
Preparation
Step 1
Mix sour cream and mushroom soup. In 9x13 pan spread 1/2 cup sour cream and soup mixture in bottom of pan. In saucepan mix chicken with remaining ingrediants. Heat until warm.
Preheat oven to 450*. Fry tortillas in 1/2 in. of hot salad oil a few seconds on each side to soften. Spread 1/4 cup chicken mixture in center of each tortilla. Fold over sides and place in pan seam side down. Spread with the remaining sour cream mixture. Sprinkle cheese over top.
Bake 8-10 minutes or until cheese melts.