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

1. Preheat oven to 400. Grease a 9×13-inch baking dish. Combine chicken, sour cream, salt and pepper in a bowl.

2. 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.

3. Bake until cheese has melted and enchiladas are hot, 12-15 minutes. Garnish with cilantro and jalapenos.

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