Ingredients
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1/2 cup vegetable oil
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12 corn tortillas
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14 ounces enchilada sauce (preferred brand, La Victoria)
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4 ounces cream cheese
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3/4 cup sour cream
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon ground cumin
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2 cups shredded cooked chicken breasts
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2 1/2 cups shredded monterey jack cheese
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1 cup shredded sharp cheddar cheese
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sour cream
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chopped tomato
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1/4 cup chopped green onion
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shredded lettuce
Instructions
- Preheat oven to 350°F.
- In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
- In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
- Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
- Pour remaining enchilada sauce on top of enchiladas.
- Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
- Serve with desired garnishes and enjoy!