I got this recipe from a cookbook (can’t remember which one).
I used frozen boneless, skinless chicken breasts and I put them in the crockpot. I cooked them for about an hour or two on high then added the sour cream, chilies and spices. I also added diced onions instead of the onion flakes. And I left out the mushrooms since neither Seth nor I like them. I let it cook for an hour or two on high then shredded the chicken and mixed it all together again. I used this mixture to fill the tortillas.
Sour Cream Chicken Enchiladas
3.5 C Sour Cream
3 5-oz cans boned chicken, cut up (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
1/3 lb cheddar cheese, shredded
1. In 13X9 pan, spread 1 C sour cream. In 2-Quart saucepan, flake chicken w/ fork; add 1/2 C sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally, just until heated through.
2. Along center of each tortilla, spread 1/4 C chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan. Repeat.
3. Preheat oven to 450. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 min or until cheese is melted.