Chicken Enchiladas

• 3 pieces Boneless Chicken Breasts, Cooked And Shredded
• 1 package Taco Seasoning, 1 Ounce Packet
• 32 ounces, fluid Enchilada Sauce
• 1/2 cups Oil
• 1/2 cups Sour Cream
• 12 whole Corn Tortillas
• 2 cups Monterey Jack Cheese

1. In a large pan add shredded chicken and taco seasoning and cook per the instructions on the packet of seasonings.
2. Meanwhile, take a 9x13-inch baking dish and coat the bottom with a layer of enchilada sauce.
3. In a small pan, heat the oil on medium.
4. Once most of the seasonings have been absorbed in the chicken, add the 1/2 cup of sour cream.
5. Take off the burner once the sour cream starts to thicken a bit.
6. Using tongs, put a tortilla in the hot oil until it begins to soften.
7. Put the softened tortilla on a plate and scoop the chicken mixture onto the tortilla.
8. Sprinkle with a little bit of cheese and roll.
9. Add the rolled tortillas to the baking dish with the seam down so that the tortilla doesnt open again.
10. Repeat until the pan is full, you may have to push the enchiladas together to make room for more.
11. Once the pan is full you take the rest of the can of enchilada sauce and pour over the top.
12. The best tip to make the enchiladas stay separate when they bake is when you are pouring the sauce, to separate between each enchilada and pour sauce in between them.
13. Sprinkle the top with remaining cheese and bake for 20 minutes at 350F.

chicken breasts, packet, enchilada sauce, oil, sour cream, corn tortillas, cheese

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-16/ (may not work)