Monday, May 23, 2016

enchanted sour cream chicken enchiladas


  • Servings: 1
  • 2 cups cubed cooked chicken
  • 1 cup sour cream
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 cup vegetable oil for frying
  • 12 (5 inch) corn tortillas
  • 1 (4 ounce) can chopped green chilies, drained
  • 2 cups shredded monterey jack cheese


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • 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.
  • 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 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.
  • bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

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