Ingredients
- 1/3 cup vegetable oil
- 8 corn tortillas (6-inch)
- 1 can (10 ounces) enchilada sauce
- 4 ounces cream cheese
- 3/4 cup sour cream
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 1/4 tsp. pepper
- 2 cups shredded chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
- 1 cup (4 ounces) shredded Cheddar cheese
- 1/4 cup chopped green onions
- Sour cream
- Guacamole
Preparation
Step 1
1. Heat oven to 350°.
2. In 8-inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, turning quickly to soften, about 3 seconds; set aside.
3. In large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup Monterey Jack cheese, Cheddar cheese and green onions.
4. Pour enchilada sauce in shallow dish (pie plate works well). Dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down, in a lightly greased 13x9-inch baking dish. Cover with remaining enchilada sauce.
5. Bake for 25 minutes. Sprinkle remaining Monterey Jack cheese over enchiladas and bake 3 minutes longer. Garnish with sour cream and/orguacamole, if desired. Yield: 4 servings.