The best enchiladas I have ever made.

This started off as a Pioneer Woman recipe but there were a few things I had to change. I made it the first time exactly as she did with the exception of the enchilada sauce. I used green instead of red and it was really good. This time I added shredded chicken and still used green enchilada sauce. I do not have pictures because we ate it all - and fast!

Ingredients

• whole Corn Tortillas
• Olive oil, For Frying
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• ½ teaspoons Ground Cumin
• ¼ teaspoons Cayenne Pepper
• Shredded Chicken

Preparation Instructions

Preheat oven to 375 degrees.

Mix together sour cream, green onions, Chicken, 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat Olive oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Pour the left over sour cream mixture and enchilada sauce over the top.

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve with Rice and beans.