Rich and decadent Enchiladas made with sour cream. Serves 6.

INGREDIENTS:

• 2 c. cut ½" pieces chicken
• 1 c. sour cream
• ¼ tsp. salt
• Dash of pepper
• 12 (5") corn tortillas
• Cooking oil
• 4 oz. can chopped green chilies or 10 oz. can green or red enchilada sauce
• 2 c. shredded white cheddar or Monterey Jack cheese
• Shredded lettuce
• Cherry tomatoes, halved
• ¼ - ¾ c. sour cream or guacamole
• Tortilla chips

PREPERATION:

Combine chicken, sour cream, salt and pepper. Quickly fry 1 tortilla (1 at a time) in hot oil, 375 degrees, to soften. Spoon a heaping tablespoon of chicken mixture onto each, spread down center and roll. Place, seam side down in an oiled 13"x9"x2" baking dish. When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce, top with cheese.

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