Three Cheese Chicken Enchiladas

• 1/2 cup vegetable oil
• 12 corn tortillas
• 14 ounces enchilada sauce (preferred brand, La Victoria)
• 4 ounces cream cheese
• 3/4 cup sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 2 cups shredded cooked chicken breasts
• 2 1/2 cups shredded monterey jack cheese
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped green onion
• Garnishes
• sour cream
• shredded lettuce
• chopped tomato
• black olives

1. Preheat oven to 350u0b0F.
2. In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
3. In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
4. Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
5. Pour remaining enchilada sauce on top of enchiladas.
6. Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
7. Serve with desired garnishes and enjoy!

vegetable oil, corn tortillas, enchilada sauce, cream cheese, sour cream, salt, pepper, ground cumin, chicken breasts, shredded monterey jack cheese, cheddar cheese, green onion, sour cream, shredded lettuce, tomato, black olives

Taken from www.food.com/recipe/three-cheese-chicken-enchiladas-189023 (may not work)