Ingredients:

• 2 c. cooked chicken
• 12 corn tortillas, softened (lightly fried) in olive oil or 8 medium flour tortillas
• 2 c. sour cream
• 1 t. onion powder
• About 4 1/2 c. shredded sharp cheddar cheese, divided

Sauce

• 1 15 oz cans tomato sauce
• ½ T. red chili powder
• 2 t. onion powder

Directions:

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

Servings: Makes 12 corn or 8 flour enchiladas