- 2 cups cubed cooked chicken
- 1 cup sour cream
- 1/8 teaspoon salt
- 1 pinch ground black pepper
- 1/2 cup vegetable oil for frying
- 12 (5 inch) corn tortillas
- 1 (4 ounce) can chopped green chilies, drained
- 2 cups shredded Monterey Jack cheese
- Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
- 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 tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
- Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
03/27/2017
recipepes.com
Enchanted Sour Cream Chicken Enchiladas, recipe
PT15M
PT1H
5
455 calories
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