Sour Cream, Chicken, and Cheese Enciladas
15 Corn Tortillas
Oil for frying
2 1/2 cups cooked shredded chicken*
1 can diced green chilies
1 can red enchilada sauce (20 oz)**
2 cups sour cream
4 cups shredded Mexican cheese blend
1 cup chopped green onions
1/2 tsp cumin
1/4 tsp cayenne pepper
1. Preheat oven to 375 degrees
2. Heat about 1/2 inch of oil in a skillet over medium heat. Flash fry totillas one at a time, for about 5 seconds per side. You just want them to get soft, but not crispy. (Once the tortilla starts to bubble flip it over & fry the other side for a few seconds.) Lay out on paper towels to drain.
3. Mix chicken, green chilies, sour cream, 2 1/2 cups of cheese, green onions, cumin, & cayenne pepper.
4. Heat enchilada sauce in skillet over medium heat just until warmed through but not hot/boiling.
5. Spread a very thin layer of enchilada sauce on the bottom of a 9x13 baking pan.
5. Take tortilla & dunk it in enchilada sauce, coating both sides. Set it on a plate & spoon about 3 tablespoons of chicken & cheese mixture onto the middle of the tortilla. Roll it up & place seam side down in baking pan. Repeat lining up enchiladas side by side in baking pan.***
6. Cover enchiladas with the remaining cheese. Bake for 15-20 minutes until bubbly.
7. Sprinkle the top with a few more green onions to make it look pretty. Serve immediately. Once plated place a spoonful of sour cream & cilantro for ultimate yumminess!
These enchiladas are a great weeknight dinner & easy to make ahead & cook later. I generally make a double batch & then freeze half of the enchiladas for another day. That way all I have to do it pull them out & pop them in the oven (make sure you cook it longer if they are frozen :).
*To make shredded chicken: Sprinkle about 3 large chicken breast with salt, pepper, garlic powder, and cumin to your tasting. Place in baking dish & cover. Cook in 350 degree over for 30-40 minutes. I also do this in my dutch oven over medium heat for 30-40 minutes, works great. Once cooked allow to cool throughly. Then using your hands (preferred method) or two forks pull chicken apart until it is in little pieces.
**If all the enchiladas don't fit use an additional pan. I generally need to us a 9x13 & a 8x8 to use up all the ingredients