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Categories:Viewed: 57 - Published at: 3 years ago
Ingredients
- 2 cups Cooked Chicken
- 1 cup Sour Cream
- 1 whole Small Grilled Onion, Chopped
- 18 teaspoons Salt And Pepper (more Or Less)
- Oil, For Frying Tortillas
- 12 whole Corn Tortillas, More Or Less As Needed
- 1 can (10 Oz. Can) Red Or Green Enchilada Sauce
- 2 cups Shredded Cheddar And Jack Cheese (mixed)
Method
- Combine chicken, sour cream, grilled onion, salt, and pepper in a bowl and toss together; reserve.
- Quickly fry 1 tortilla at a time in hot oil to soften.
- (I put them on a paper towel after frying.)
- Spoon a heaping tablespoon of chicken mixture onto each tortilla.
- Spread down the center and roll.
- Place seam side down in a baking dish.
- When all tortillas are filled, spoon sauce over and top with cheese.
- Bake in a 400F oven for 12 to 15 minutes or until enchiladas are hot.
- Let cool 5 minutes and serve with whatever you like!
- I mixed the leftover chicken with a corn salsa from Trader Joes and black beans!
