Ingredients

• 2 cups cubed cooked chicken
• 1 cup sour cream
• 0.13 teaspoons salt
• 1 pinch ground black pepper
• 0.5 cups vegetable oil for frying
• 12 , 5 inch
• 1 , 4 ounce
• 2 cups shredded Monterey Jack cheese

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
2. 2 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.
3. 3 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.
4. 4 When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Nutrition per serving