Sour Cream Chicken Enchiladas Recipe

• 2 c. cut 1/2" pcs chicken
• 1 c. lowfat sour cream
• 1/8 teaspoon salt
• Dash of pepper
• 12 (5") corn tortillas
• Veg. oil
• 4 ounce. can minced green chilies or possibly 10 ounce. can green or possibly red enchilada sauce
• 2 c. shredded white cheddar or possibly Monterey Jack cheese
• Shredded lettuce
• Cherry tomatoes, halved
• 1/2 - 3/4 c. lowfat sour cream or possibly guacamole
• Tortilla chips

1. Combine chicken, lowfat sour cream, salt and pepper.
2. Quickly fry 1 tortilla (1 at a time) in warm oil, 375 degrees, to soften.
3. Spoon a heaping Tbsp.
4. of chicken mix onto each, spread down center and roll.
5. Place, seam side down in an oiled 13"x9"x2" baking dish.
6. When all tortillas are filled and rolled, spoon over either green chilies or possibly enchilada sauce, top with cheese.
7. Bake at 400 degrees for 12 to 15 min or possibly till cheese is melted and enchiladas are warm.
8. To serve, put 2 or possibly 3 enchiladas on serving plate.
9. Surround with lettuce and tomatoes.
10. Top with lowfat sour cream, guacamole or possibly both.
11. Stand tortilla chips in lowfat sour cream or possibly guacamole.
12. 4 to 6 servings.

chicken, sour cream, salt, pepper, corn tortillas, oil, green chilies, shredded white cheddar, tomatoes, sour cream, tortilla chips

Taken from cookeatshare.com/recipes/sour-cream-chicken-enchiladas-38189 (may not work)