A delicious New Mexican enchilada that we had every year for our Christmas Eve dinner. Serve 2 to 3 enchiladas on a plate and surround with lettuce and tomatoes. Top with your choice of guacamole or sour cream or both.
Ingredients
- cooked chicken: 2 cups (cubed)
- sour cream: 1 cup
- salt: 0.125 tsp
- pinch ground black pepper: 1 piece
- vegetable oil for frying: 0.5 cup
- corn tortillas: 12 piece (5 inch)
- green chilies: 1 can (4 ounce can, drained, chopped)
- Monterey Jack cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese. Dotdash Meredith Food Studios
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Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes. Dotdash Meredith Food Studios
