These Sour Cream Chicken Enchiladas Are So Damn Good You’ll Think You Died & Went To Heaven!

Here's everything you need for these rich and creamy enchiladas. This recipe requires just 30 minutes, including prep and cook time, so there's no excuse not to try it tonight!

Ingredients To Gather

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

Directions To Follow

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.
Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened.

It should take about 10 minutes of cooking for the tortillas to soften. Then, place 1 tablespoon of the chicken mixture on top of each tortilla and spread it so it goes down the center. Next, roll the tortilla into a cylinder shape. Place into the baking dish with the seam side down. When you've done this with all of the tortillas, sprinkle the green chiles on top followed by the cheese. Bake until hot and until the cheese melts. This should take between 12 and 15 minutes.

Easy, right? That's just one of the many reasons we love this enchilada recipe. This recipe makes six servings, so everyone can have a couple of enchiladas along with a plateful of lettuce and other goodies, or a generous helping of guacamole. So good!

Article Source: All Recipes