| 12 Flour Tortillas at room temperature |
| 1/2 Cup Olive Oil |
| 1 Cup Sliced Mushrooms |
| 1 Large Garlic Clove minced |
| 2 Tbsp. Butter |
| 2 Cups Finely Chopped Cooked Chicken |
| 1-4 Oz. Can Green Chopped Chilies Drained |
| 1 Cup Sour Cream |
| 1 1/2 Tsp. Chilli Powder |
| 1 Tsp. Ground Cumin |
| 1/4 Tsp. Pepper |
| 4 Cups Shredded Cheddar or Mexican Mix Cheese |
| 2 Cups Sour Cream |
Boil chicken breasts until cooked. Then cool and shred.
While cooling saute the onion, garlic, and mushrooms in large skillet until tender. Add the chicken, chilis, 1 cup sour cream, chilli powder, cumin, salt and pepper. Heat over low heat, stirring frequently until hot. Remove from heat.
Heat tortillas in the microwave. Spread a generous tablespoon of filling down the center of each tortilla, sprinkle with cheese, fold sides over filling and roll. Place seam side down in greased 9 X 13 in baking dish. Repeat with remaining tortillas.
Bake in 350° oven for 15 minutes. Remove from oven and spread with the 2 cups sour cream and scatter the remaining cheddar cheese over the top. Bake 8 minutes more.