Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

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

Preparation

Combine chicken, sour cream, salt and pepper.
Quick fry 1 tortilla at a time in hot oil (375\u00b0) to soften.
Spoon tablespoon of chicken mixture onto tortilla. Spread down center and roll. Place seam side down in an oiled baking dish.
When all are filled and rolled, spoon enchilada sauce over top with cheese.
Bake in 400\u00b0 oven for 12 to 15 minutes or until cheese is melted.
Serve with lettuce and tomatoes.
Top with sour cream, guacamole or both.