Sour Cream Chicken Enchiladas

• 2 c. cut up, cooked chicken (1/2-inch pieces)
• 1 c. sour cream
• 1/8 tsp. salt
• dash of pepper (up to 1/8 tsp.)
• 12 (5-inch) corn tortillas or flour tortillas
• cooking oil
• 4 oz. can chopped green chiles, drained or 10 oz. can green or red enchilada sauce
• 2 c. shredded white Cheddar or Monterey Jack cheese
• shredded lettuce
• cherry tomatoes, halved or chopped tomatoes
• 1/2 to 3/4 c. sour cream and/or guacamole
• tortilla chips

1. Combine chicken, sour cream, salt and pepper.
2. Quickly fry 1 tortillas at a time in hot oil (375u0b0) to soften.
3. Spoon a heaping tablespoonful of chicken mixture onto each.
4. Spread down center and roll.
5. Place seam side down in an oiled 13 x 9 x 2-inch baking dish.
6. When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce.
7. Top with cheese.
8. Bake in a 400u0b0 oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.

chicken, sour cream, salt, pepper, corn tortillas, cooking oil, green chiles, shredded white cheddar, shredded lettuce, cherry tomatoes, sour cream, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995797 (may not work)