Our favorite enchiladas!
12 Corn tortillas
Oil for frying
1 14oz can red Enchilada sauce
2 Chicken Breasts, cooked and shredded
4 oz cream cheese
2 cups shredded monterey jack cheese
1 cup shredded cheddar cheese
3/4 c sour cream
1/4 c chopped green onions
1/2 t cumin
salt and pepper
Combine cream cheese, sour cream, cumin, salt and pepper in a bowl. Add cheeses, green onions and shredded chicken.
Pour enchilada sauce into a pie plate or shallow dish
Heat oil in skillet and put one tortilla in at a time for a few seconds to soften. Drain on paper towels.
Take each tortilla and dip into enchilada sauce then fill with 1/3 c of chicken filling and roll. Place seam side down in a 9×13′ pan and top with remaining sauce. Sprinkle with additional cheese if you’d like and bake at 350 for 30 minutes. Top with shredded lettuce, chopped tomatoes, additional sour cream, etc.