During the five months that I lived with my grandmother, Mary Matthews, she ate watermelon and Fritos for breakfast every morning. Nobody would call her a “Foodie”. The dish I most associate with her is fried oysters.  The woman had a way with an oyster.

Others in the family best remember her Sour Cream Chicken Enchiladas.  Here’s the recipe…

Ingredients

3 1/2 cup sour cream
2 five-ounce cans of chicken
2 four-ounce cans of mushrooms
1 four ounce can of green chilis
?1/3 cup onion flakes
?1 teaspoon chili powder
?1/2 teaspoon salt
?1/2 teaspoon pepper

?12 flour tortillas
?1/3 pound grated cheddar cheese


Instructions

Spread 1 cup sour cream in 3″ X 9″ pan.
Mix 1/2 cup sour cream with rest of ingredients (except tortillas and cheese) in sauce pan. Heat.
Put 1/4 cup chicken mixture on each of 12 tortillas. Roll.
Puts seam side down in pan atop sour cream.

Spread remaining sour cream over rolled tortillas and sprinkle cheese on top.

Bake in 450 degree oven for 8 minutes.