"Sour cream and chicken fill these quick and easy enchiladas...."
INGREDIENTS
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2 cups cubed cooked chicken
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1 cup sour cream
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1/8 teaspoon salt
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1 pinch ground black pepper
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1/2 cup vegetable oil for frying
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12 (5 inch) corn tortillas
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1 (4 ounce) can chopped green chilies, drained
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2 cups shredded Monterey Jack cheese
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