Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 can cream of chicken soup (undiluted)
1 c. sour cream
2 c. grated Monterey Jack cheese
12 corn tortillas
3 c. cooked chicken, shredded
hot salad oil

Preparation

Combine soup, sour cream and 3/4 of the cheese in a medium saucepan.
Mix well.
Cook over medium heat, stirring often, until cheese is melted.
Cook each tortilla in hot salad oil for just a few seconds until tortillas are soft.
Drain on paper towels. Spoon 3 tablespoons chicken and 1 tablespoon cheese in each tortilla.
Roll tightly and place in greased 13 x 9 x 2-inch dish. Spoon soup mixture over enchiladas.
Bake at 350\u00b0 for 25 minutes. Garnish with paprika and jalapeno pepper slices.