| Chicken Enchiladas Serves 6 2 cups of cubed, cooked chicken 2 cups shredded Mexican Cheese Blend 1 cup sour cream ½ cup vegetable oil 12 corn tortillas 1 six ounce can fire roasted green chiles, drained ½ teaspoon salt 1/8 teaspoon black pepper Preheat oven to 375F. Oil a 9x13 (I used a 8x8 in the video but a 9x13 would be better, baking dish set aside. In a large bowl add the sour cream, salt, pepper, and half the green chiles. Stir well. In a pan over medium heat add all and let it get hot. Dip each tortilla in the oil and soften for 15 seconds. Repeat with all tortillas. Add about 1 Tablespoon of chicken mixture to each tortilla and roll. Place in oiled pan seam side down. Top with cheese, and remaining green chiles. Bake for 15 minutes. |
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