Melinda's Sour Cream Chicken Enchiladas

• 1 rotisserie-cooked chicken
• 1 pint sour cream
• 15 ounces green chilies, diced
• 14 cup diced onion
• 1 (15 ounce) can green enchilada sauce
• shredded monterey jack and cheddar cheese blend
• 1 dozen corn tortilla
• cooking oil

1. Mix shredded chicken and sour cream.
2. Saute onions and diced green chilies in non stick pan.
3. Add to chicken.
4. Dip tortillas in oil to soften and drain on paper towels.
5. Roll chicken mixture in the tortillas and lay them in a shallow baking pan.
6. Top with enchilada sauce and cheeses.
7. Bake at 350 degrees for 30 minutes.

rotisserie, sour cream, green chilies, onion, green enchilada sauce, cheddar cheese blend, corn tortilla, cooking oil

Taken from www.food.com/recipe/melindas-sour-cream-chicken-enchiladas-324887 (may not work)