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Chicken Enchiladas


  • 2 Tbsp. Cooking oil
  • 4 chicken breast, halved, skin and bones removed, diced
  • 1 cup chopped onion
  • 1 garlic clove, minced or 1/4 tsp. garlic powder
  • 1 (10 oz) canned sliced mushrooms
  • 4 oz. canned chopped green chilies, drained
  • 1 cup sour cream
  • 1 tsp. Chili powder
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup of cooking oil
  • 16 corn tortillas
  • 2 cups grated medium cheddar cheese


  • 2 cups sour cream
  • 2 cups grated medium cheddar cheese


Heat cooking oil in frying pan. Add chicken, onion and garlic. Stir-fry until no pink remains in meat.

Stir next 7 ingredients together well in bowl. Add chicken mixture.

Heat second amount of oil in frying pan. Using tongs, dip each tortilla into cooking oil to soften for 3 to 5 seconds per side. Add more cooking oil if needed. Drain on paper towels. Place scant one quarter cup chicken mixture in center of each tortilla.

Add 2 tbsp. cheese. Roll tortilla tightly around filling. Arrange seam side down in 1 or 2 greased pans. bake uncovered, in 350 degree F oven for 15 minutes until hot.

Topping: Spread sour cream over top. Sprinkle with cheese. Return to oven for about 5 minutes.

Source: A friend, Jean

By Raymonde from North Bay, Ontario

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