-
1
In a large skillet, combine Serrano pepper and onion; saute until onion is clear.
-
2
In a small pan, combine enchilada sauce, pepper, onion, cilantro, cumin and salt and pepper.
-
3
Simmer for 10 minutes.
-
4
In a large bowl, combine chicken, sour cream and diced green chili.
-
5
Stir until all ingredients are thoroughly mixed.
-
6
Prepare a baking dish; spray with non-stick spray.
-
7
Add 1/2 of the sauce mixture to the bottom.
-
8
In a large skillet, add 1 tablespoon cooking oil and lightly fry both sides of a tortilla until slightly crisp.
-
9
Place on a paper towel and blot.
-
10
Continue to fry the remaining tortillas, adding oil to the skillet as needed.
-
11
Spoon chicken mixture into tortillas and add cheese.
-
12
Fold like a burrito and add to baking dish.
-
13
Repeat.
-
14
Cover enchiladas with the remaining green chili sauce, and top with the remaining cheese.
-
15
Cook in a preheated oven at 375 degree Fahrenheit for 30 minutes.
