Sour Cream, Chicken, and Cheese Enciladas

Slowly, but surely I'm becoming better at making Mexican food.  Enchiladas are by far my favorite Mexican dish.  So over the years I have meshed many recipes together and have come up with my favorite enchiladas.  These are mild enough for my kiddos but flavorful enough for my husband (An avid Mexican food lover.  He keeps trying to convince me we should move to Mexico, but I know it would only be for the food!)  You could spice them up more with hot sauce or Cayenne Pepper.  Also, this recipe makes a ton, so it's great for large dinner parties, hungry teenage boys, or pot lucks.  These enchiladas are easy to make, versatile, and yummy.  Here's the DL:
Ingredients
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
Directions
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