Sour Cream Chicken Enchiladas
- 2 c. cooked chicken, 1/2-inch pieces
- 1 c. sour cream
- 1/8 tsp. salt
- dash of pepper
- 12 (5-inch) corn tortillas
- cooking oil
- 10 oz. can green or red enchilada sauce
- 2 c. white Cheddar or Monterey Jack, shredded
- shredded lettuce
- chopped tomatoes
- 3/4 c. sour cream and/or guacamole
- Combine chicken, sour cream, salt and pepper.
- Quick fry 1 tortilla at a time in hot oil (375u0b0) to soften.
- Spoon tablespoon of chicken mixture onto tortilla. Spread down center and roll. Place seam side down in an oiled baking dish.
- When all are filled and rolled, spoon enchilada sauce over top with cheese.
- Bake in 400u0b0 oven for 12 to 15 minutes or until cheese is melted.
- Serve with lettuce and tomatoes.
- Top with sour cream, guacamole or both.
chicken, sour cream, salt, pepper, corn tortillas, cooking oil, green, white cheddar, shredded lettuce, tomatoes, sour cream
Taken from www.cookbooks.com/Recipe-Details.aspx?id=864318 (may not work)