Chicken Sour Cream Enchiladas
6 servings
5 cups cooked and shredded chicken
3 cups grated cheese (cheddar or Monterey Jack)
1 onion, diced
3 cups green chile, chopped
8 ounces green tomatoes, diced
1 clove garlic, diced
Salt and pepper
1 pint sour cream
12 (6-inch) tortillas
Preheat oven to 400 degrees. In a pot, mix chicken, 1 cup cheese, onion, green chile, tomatoes, garlic, salt and pepper. Cook over low heat until mixture is hot, stirring occasionally. Remove from stove. In a 9 x 13-inch baking dish place 1 cup sour cream in bottom of dish. Fry tortillas in oil until soft, not crisp, and drain on paper towels. Fill each tortilla with chicken mixture, roll up and place in baking dish (seam side down). Repeat with all 12 tortillas. Pour remaining chicken mixture over top, cover with sour cream and sprinkle with remaining cheese. Bake for 30 minutes or until hot and cheese is melted.
