Directions:
- Combine sauce ingredients and stir well.
- In a different bowl, stir together sour cream, onion powder, 2½ c. shredded cheese and cooked chicken.
- Coat one side of a flour tortilla with sauce; place in large baking dish sauce side down.
- Coat other side of the tortilla.
- Place 1/12 (for corn) or ⅛ (for flour) of chicken mixture in center of tortilla; roll tortilla up, placing seam down.
- After all tortillas are rolled, spread extra sauce and sprinkle remaining cheese over top.
- Bake for 20-25 minutes in preheated 350° oven until bubbly.
Servings: Makes 12 corn or 8 flour enchiladas