Chicken Enchiladas

7 ingredients
4 steps

Ingredients

  • 12 (6-inch) corn tortillas
  • 2 c. chopped, cooked chicken
  • 2 (4 oz.) cans diced green chili peppers
  • 1/3 c. chopped red or green onions
  • 1 c. salsa
  • 1 (8 oz.) carton dairy sour cream
  • 2 c. shredded Monterey Jack cheese (8 oz.)

Directions

  1. 1
    Heat 2 tablespoons cooking oil in a medium skillet.
  2. 2
    Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp.
  3. 3
    Drain on paper towels.
  4. 4
    Repeat with remaining tortillas. Add more oil as necessary.

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