The Best Easy Chicken Enchiladas

By carvalhohm

Ingredients

• 2 cups chopped cooked rotisserie chicken
• 2 cups sour cream
• 1 (10-3/4-ounce) can cream of chicken soup, undiluted
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 1/2 cups (6 ounces) shredded Colby-Jack cheese blend
• 1 (4.5-ounce) can chopped green chilies, drained
• 2 tablespoons chopped onion
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 10 (10") corn tortillas
• Vegetable oil
• 1 cup (4 ounces) shredded Colby-Jack cheese blend
• Salsa

Preparation

Step 1

Preheat oven to 350 degrees F. Combine first 9 ingredients in a large bowl; stir well, and set aside.

Fry tortillas 1 at a time in 2 tablespoons oil in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain.

Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place seam side down in a 9- x 13-inch baking dish.

Cover and bake 20 minutes. Sprinkle with 1 cup cheese, and bake, uncovered, an additional 5 minutes. Serve with salsa.