THREE CHEESE CHICKEN ENCHILADAS

Three Cheese Chicken Enchiladas image

Provided by Laura Bodine

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 cup vegetable oil
12 corn tortillas
14 ounces enchilada sauce (preferred brand, La Victoria)
4 ounces cream cheese
3/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
2 cups shredded cooked chicken breasts
2 1/2 cups shredded monterey jack cheese
1 cup shredded sharp cheddar cheese
1/4 cup chopped green onion
sour cream
shredded lettuce
chopped tomato
black olives

Steps:

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!