Sour Cream Chicken Enchiladas

Ingredients

4 chicken breasts
1 onion, chopped
1 tablespoon margarine
1 can (4 oz.) chopped green chilies
2 cans (4 oz.) sliced mushrooms, drained
1 1/4 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
2 cup sour cream
12 flour tortillas
1/4 cup flour
1/4 cup melted butter
1 1/2 cups broth
1 cup shredded Monterey Jack cheese
1 1/2 cups sour cream
Chili powder to taste

Directions

Rinse and pat dry chicken.  Cook in water to cover in a saucepan until tender.  Drain
reserving broth.  Cool and chop chicken.  Sauté onion in margarine in skillet.  Add chicken,
green chilies, mushroom, Cheddar cheese, garlic powder, 1/2 teaspoon chili powder and
1 cup of sour cream, mix well.  Microwave tortillas on high for 1 minute or until softened.
Spoon chicken mixture onto tortillas.  Roll to enclose filling.  Place seam side down in
greased 9x13 baking dish..  Blend flour into butter in saucepan.  Stir in reserved broth.
Cook until thickened and bubbly, stirring constantly.  Stir in 1 cup of Monterey Jack
cheese, 1 1/2 cups sour cream and additional chili powder to taste.  Pour over and
bake at 350 degrees for 30 minutes.  Sprinkle with remaining 1 1/2 cups Monterey
Jack cheese.  Bake just until cheese melts.