Ingredients:
3 -4 chicken breasts ( depending on size)
8 ounces sour cream
1 (10 1/2 ounce) cans cream of mushroom soup or 1 (10 1/2 ounce) cans cream of chicken soup
1 (4 ounce) cans diced green chilies
1 small onions ( diced)
1 dash salt
1 cup cheddar cheese ( shredded, for filling mixture)
1 cup cheddar cheese ( shredded, for topping)
12 corn tortillas
vegetable oil ( for frying)
Directions:
Preheat oven to 375 degrees.
Cook chicken breasts. I usually microwave them covered in parchment paper until cooked through.
Shred chicken with a fork.
In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. Set aside.
In a frying pan heat vegetable oil at about medium-high heat til hot.
Then soften each corn tortilla in oil until slightly firm but still soft (about 5-7 seconds on each side). Allow to cool on paper towels.
Spoon filling into tortillas, roll them up and place them in an 9″ x 13″ baking pan.
Spread remaining filling mixture across the top of the enchiladas.
Sprinkle remaining 1 cup cheddar cheese over the top of the enchiladas. If you like cheese feel free to add as much cheese topping as you like.
Bake uncovered for 30 minutes or until cheese appears melted.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.