Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::6
Yield::1 9×13-inch baking dish
Ingredients
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2 cups cubed cooked chicken
1 cup sour cream
⅛ teaspoon salt
1 pinch ground black pepper
½ cup vegetable oil for frying
12 (5 inch) corn tortillas
1 (4 ounce) can chopped green chilies, drained
2 cups shredded Monterey Jack cheese
Directions
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
Dotdash Meredith Food Studios
Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Dotdash Meredith Food Studios