Servings: 6
Ready In: 30 minutes
Ingredients:
2c cubed cooked chicken
1c sour cream
1/8 tsp salt
1 pinch ground black pepper
1/2c vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2c shredded Monterey Jack cheese
Directions:
1. Preheat oven to 400 degrees F. Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt and pepper in a bowl; set aside.
2. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tbsp of chicken mixture onto each tortilla, spead down the centre and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chilies over all and top with the shredded Monterey Jack cheese.
3. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Reprinted from Allrecipes.com
