Green Chili Chicken Enchiladas in Sour Cream

• serrano pepper, seeded and diced fine
• 12 white onion, chopped
• 14 ounces las palmas green enchilada sauce
• cilantro, fresh, finely chopped fine
• 1 teaspoon cumin
• salt & pepper
• 12 lb chicken breast, shredded
• 6 ounces sour cream
• 2 ounces green chilies, diced
• 3 ounces cheddar cheese, grated, for filling
• 3 ounces cheddar cheese, grated, for topping
• salt & pepper
• 6 small corn tortillas
• 3 tablespoons cooking oil

1. In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
2. In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper.
3. Simmer for 10 minutes.
4. In a large bowl, combine chicken, sour cream and diced green chili.
5. Stir until all ingredients are thoroughly mixed.
6. Prepare a baking dish; spray with non-stick spray.
7. Add 1/2 of the sauce mixture to the bottom.
8. In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp.
9. Place on a paper towel and blot.
10. Continue to fry the remaining tortillas, adding oil to the skillet as needed.
11. Spoon chicken mixture into tortillas and add cheese.
12. Fold like a burrito and add to baking dish.
13. Repeat.
14. Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
15. Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.

serrano pepper, white onion, enchilada sauce, cilantro, cumin, salt, chicken, sour cream, green chilies, cheddar cheese, cheddar cheese, salt, corn tortillas, cooking oil

Taken from www.food.com/recipe/green-chili-chicken-enchiladas-in-sour-cream-473001 (may not work)