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Three Cheese Chicken Enchiladas




Source of Recipe


Steph's Country Kitchen Goodness


List of 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



Recipe



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/or guacamole, if desired. Yield: 4 servings.