Chicken Enchiladas

You Have a Fever?  Try an Enchilada

Umm, it looks like someone got the the pan before I could take a picture.

Heather’s Chicken Enchiladas, serves 4-6

3 medium chicken breasts, cooked and shredded
1 cup sour cream
1-4 oz. can green chilis
8 oz Monterey jack cheese, shredded
18 small corn tortillas
Vegetable oil
1-10 oz. can enchilada sauce
8 oz Medium cheddar cheese, shredded
1-4 oz. can black olives

Mix the shredded chicken, ½ cup sour cream, green chilis and Monterey jack cheese in a large bowl and set aside.   Preheat the oven to 375 degrees.

In an 8” skillet, heat 1-2 tbsp of vegetable oil over medium heat.  Working quickly, place one tortilla in the warm skillet for 4-6 seconds and flip to the other side for 4-6 seconds.  (it will be easier to stuff and roll the tortillas in the long run if you just hold it with your fingers.)  Place the warm tortilla on a dinner plate covered with 1-2 paper towels to soak up the grease.  Repeat this process until all 18 tortillas are coated.  Be sure not to fry the tortillas otherwise they will dry out when you bake them.

Scoop about ¼ cup of the chicken and cheese mixture into the center of a tortilla.  Turn part of the tortilla over the filling, roll and place seam side down in an un-greased 10 x 15 baking dish.  Repeat until the baking dish is full of stuffed tortillas.

Mix ½ cup sour cream with the enchilada sauce and pour over the top of the stuffed tortillas.  Top with cheddar cheese and olives.  Bake for 20-25 minutes, until the cheese is melted.