Ingredients
6
6 servings
- •2 cups cubed cooked chicken
- •1 cup sour cream
- •0.125 teaspoon salt
- •1 pinch ground black pepper
- •0.5 cup vegetable oil for frying
- •12 (5 inch) corn tortillas
- •1 (4 ounce) can chopped green chilies, drained
- •2 cups shredded Monterey Jack cheese
Instructions
- 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 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.
- Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 434
- Carbohydrate: 24g
- Fat: 26g
- Fiber: 3g
- Protein: 26g
- Sugar: 1g
Related Recipes
One-Pan Sour Cream Chicken Enchilada Skillet
Homemade Chicken Enchiladas
Sour Cream Chicken Enchiladas
Monster Sour Cream Enchiladas
Low-Fat Sour Cream Chicken Enchiladas
Chicken Enchiladas
Sour Cream Enchiladas
Chicken Enchiladas with Cream of Chicken Soup
Cottage Cheese Chicken Enchiladas
Chicken Enchiladas with Flour Tortillas
Cream Cheese Chicken Enchiladas
