Sour Cream Chicken Enchiladas

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups sour cream
• 1 cup green chili salsa, divided
• 12 corn tortillas
• 3 cups cooked chicken, shredded (i use canned)
• 2 cups shredded mexican blend cheese, divided
• 3/4 cup canola oil, for frying

Recipe

• 1 heat oven to 350.
• 2 fry tortillas in canola oil until softened. set aside to cool while preparing sauce and filling.
• 3 combine chicken and two tablespoons of the salsa.
• 4 combine sour cream and remaining salsa.
• 5 take each tortilla and spread about two teaspoons of the sauce down the center. spoon about 2 tablespoons of the chicken mixture over the sauce and sprinkle with a tablespoon or so of the shredded cheese. roll up and place seam side down in a greased 9x13 pan.
• 6 pour remaining sauce over top of rolled enchiladas and sprinkle with remaining cheese.
• 7 bake uncovered for 15 minutes or until the cheese is melted.