Enchanted Sour Cream Chicken Enchiladas
A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 2cups cubed cooked chicken
- 1cup sour cream
- ⅛teaspoon salt
- 1pinch ground black pepper
- ½cup vegetable oil for frying
- 12(5 inch) corn tortillas
- 1(4 ounce) can chopped green chilies, drained
- 2cups shredded Monterey Jack cheese
Instructions
Step 1
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.Step 2
Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.Step 3
Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.