Chicken Enchiladas

My mom always made these for the missionaries, so they became known as missionary casserole. This is one of Bradley's favorite meals.

Mix together:
2 cups sour cream
1 can cream of chicken soup

2 cups chicken cooked and shredded
1/3 cup onion flakes
4 oz can diced green chilies
8 oz can mushrooms (optional)
1/2 tsp salt
1/4 tsp pepper
1 tsp chili powder
1/2 tsp garlic powder
1/3 lb shredded cheddar
6-8 flour tortillas

1. Preheat oven to 450° Spread 1 cup sour cream mixture in bottom of 9x13 pan

2. In saucepan, combine chicken, onion, chilies, mushrooms, spices and 1/2 cup sour cream mixture. Heat on low until warmed through.

3. Place mixture on 6-8 flour tortillas. Fold down and place in pan. Spoon remaining creamer enchiladas. Spread cheese over everything. Bake for 10-12 minutes