Description
A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Ingredients
- 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
Instructions
- 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
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6