Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 c. cut up, cooked chicken (1/2-inch pieces)
1 c. sour cream
1/8 tsp. salt
dash of pepper (up to 1/8 tsp.)
12 (5-inch) corn tortillas or flour tortillas
cooking oil
4 oz. can chopped green chiles, drained or 10 oz. can green or red enchilada sauce
2 c. shredded white Cheddar or Monterey Jack cheese
shredded lettuce
cherry tomatoes, halved or chopped tomatoes
1/2 to 3/4 c. sour cream and/or guacamole
tortilla chips

Preparation

Combine chicken, sour cream, salt and pepper.
Quickly fry 1 tortillas at a time in hot oil (375\u00b0) to soften.
Spoon a heaping tablespoonful of chicken mixture onto each.
Spread down center and roll.
Place seam side down in an oiled 13 x 9 x 2-inch baking dish.
When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce.
Top with cheese.
Bake in a 400\u00b0 oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.