Sour Cream Enchiladas

1. 1

   Combine chicken, sour cream, grilled onion, salt, and pepper in a bowl and toss together; reserve.

2. 2

   Quickly fry 1 tortilla at a time in hot oil to soften.

3. 3

   (I put them on a paper towel after frying.)

4. 4

   Spoon a heaping tablespoon of chicken mixture onto each tortilla.

5. 5

   Spread down the center and roll.

6. 6

   Place seam side down in a baking dish.

7. 7

   When all tortillas are filled, spoon sauce over and top with cheese.

8. 8

   Bake in a 400F oven for 12 to 15 minutes or until enchiladas are hot.

9. 9

   Let cool 5 minutes and serve with whatever you like!

10. 10

    I mixed the leftover chicken with a corn salsa from Trader Joes and black beans!

* Per serving · 4 servings · Values may vary.

No additional tips available.