Chicken Enchiladas
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A mexican take on chicken enchiladas, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 12 (6-inch) corn tortillas
- 2 c. chopped, cooked chicken
- 2 (4 oz.) cans diced green chili peppers
- 1/3 c. chopped red or green onions
- 1 c. salsa
- 1 (8 oz.) carton dairy sour cream
- 2 c. shredded Monterey Jack cheese (8 oz.)
Method
Heat 2 tablespoons cooking oil in a medium skillet.
Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp.
Drain on paper towels.
Repeat with remaining tortillas. Add more oil as necessary.
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