Enchanted Sour Cream Chicken Enchiladas

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. (5 minutes)

Recipe View 2 mins In a bowl, combine the cooked chicken, sour cream, salt, and pepper. Mix well and set aside. (2 minutes)

Recipe View 3 mins Heat the vegetable oil in a skillet over medium-high heat. (3 minutes)

Recipe View 2 mins Dip each corn tortilla into the hot oil, one at a time, until softened – about 10 seconds per tortilla. Be careful not to let them get crispy. (2 minutes)

Recipe View 15 mins Spoon a heaping tablespoon of the chicken mixture onto each tortilla. Spread it down the center and roll the tortilla into a cylinder. Place the enchilada seam-side down in the prepared baking dish. (15 minutes)

Recipe View 3 mins Once all tortillas are filled and rolled, sprinkle the drained green chiles evenly over the enchiladas. (3 minutes)

Recipe View 2 mins Top generously with the shredded Monterey Jack cheese. (2 minutes)

Recipe View 15 mins Bake in the preheated oven until the cheese is melted and bubbly, and the enchiladas are heated through, approximately 12 to 15 minutes. (15 minutes)

Recipe View Serve immediately. Garnish with your choice of guacamole, extra sour cream, shredded lettuce, and diced tomatoes for a complete and festive presentation.