Chicken Enchiladas

• 2 16 oz. sour cream pkgs.
• 1/2 t. garlic salt
• 2 sticks of butter
• 4 T. vegetable oil
• 16 flour tortillas
• 4 chicken breasts, cooked/shredded
• 4 5 oz. cans diced green chilis
• 2 8 oz. pkgs. Monterey Jack
• 1 8 oz. pkgs. Monterey Jack w/jalepenos
• 1 small white onion, chopped

1. In a bowl, mix both containers of sour cream with 1/2 t. of garlic salt.
2. In a separate bowl, melt butter and mix in oil.
3. Cook chicken and shred. Dip flour shells into butter/oil mixture, coating both sides. Stuff shell with chicken, sour cream mixture, cheese, onion and green chilis. Fold into an enchilada. Spread top with sour cream and sprinkle with jalapeno Monteray cheese. Repeat for all. Bake uncovered at 400 degrees for 30 minutes.

sour cream, garlic, butter, vegetable oil, flour tortillas, chicken breasts, green chilis, jalepenos, white onion

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-50047727 (may not work)