Categories: Mexican
Ingredients
- 2 cups cubed cooked chicken breast
- 1 cup sour cream
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil
- 12 (5-inch) corn tortillas
- 4 oz. can chopped green chiles, drained
- 2 cups shredded Monterey Jack
- Chopped fresh cilantro and sliced jalapenos for garnish
Directions
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Preheat oven to 400. Grease a 9×13-inch baking dish. Combine chicken, sour cream, salt and pepper in a bowl.
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Heat oil in a skillet over medium-high heat. Dip 1 tortilla into hot oil until softened, about 10 seconds. Spoon a heaping tablespoon on chicken mixture in a line across middle of tortilla, then roll into a cylinder. Transfer enchilada, seam side down, to prepared baking dish. Repeat with remaining tortillas and filling. Sprinkle green chiles and cheese over enchiladas.
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Bake until cheese has melted and enchiladas are hot, 12-15 minutes. Garnish with cilantro and jalapenos.