Killer Chicken Sour Cream Enchiladas

• 5 cups chicken, cooked and shredded
• 3 cups monterey jack cheese, grated
• 1 onion, diced
• 3 cups green chilies, chopped (anaheim chiles work nice)
• 8 ounces green tomatoes, diced
• 1 garlic clove
• salt & pepper
• 1 pint sour cream
• 12 (6 inch) corn tortillas

1. Preheat oven to 400u0b0F.
2. In a pot, mix chicken, 1 cup cheese, onion, green chiles, tomatoes, garlic, salt, and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove.
3. In a 9x13" baking dish, place 1 cup sour cream in bottom of dish.
4. Fry tortillas in oil until soft, not crisp, and drain on paper towels.
5. Fill each tortilla with chicken mixture then roll up and place in a baking dish (seam side down). Or if you are lazy like me just make layers instead of rolling each enchilada. Repeat with all 12 tortillas.
6. Pour remaining chicken mixture over top, cover with sour cream, and sprinkle with remaining cheese.
7. Bake for 30 minutes or until hot and cheese is melted.

chicken, cheese, onion, green chilies, green tomatoes, garlic, salt, sour cream, corn tortillas

Taken from www.food.com/recipe/killer-chicken-sour-cream-enchiladas-419425 (may not work)