Sour Cream Enchiladas

• 2 cups Cooked Chicken
• 1 cup Sour Cream
• 1 whole Small Grilled Onion, Chopped
• 18 teaspoons Salt And Pepper (more Or Less)
• Oil, For Frying Tortillas
• 12 whole Corn Tortillas, More Or Less As Needed
• 1 can (10 Oz. Can) Red Or Green Enchilada Sauce
• 2 cups Shredded Cheddar And Jack Cheese (mixed)

1. Combine chicken, sour cream, grilled onion, salt, and pepper in a bowl and toss together; reserve.
2. Quickly fry 1 tortilla at a time in hot oil to soften.
3. (I put them on a paper towel after frying.)
4. Spoon a heaping tablespoon of chicken mixture onto each tortilla.
5. Spread down the center and roll.
6. Place seam side down in a baking dish.
7. When all tortillas are filled, spoon sauce over and top with cheese.
8. Bake in a 400F oven for 12 to 15 minutes or until enchiladas are hot.
9. Let cool 5 minutes and serve with whatever you like!
10. I mixed the leftover chicken with a corn salsa from Trader Joes and black beans!

chicken, sour cream, onion, salt, tortillas, corn tortillas, red

Taken from tastykitchen.com/recipes/main-courses/sour-cream-enchiladas-4/ (may not work)