2 c. cooked chicken (cubed )
1 c. sour cream
⅛ tsp. salt
1 pinch ground black pepper
½ c. vegetable oil (for frying)
12 (5 in.)s corn tortillas
1 (4 oz.) can chopped green chilies, drained
2 c. Monterey Jack cheese (shredded)
Preheat oven to 400 degrees F. Grease 9×13 inch baking dish. Combine chicken, sour cream, salt, and pepper in a bowl and set aside.
Heat oil in skillet – medium-high heat. Dip the corn tortillas into the hot oil until softened about 10 seconds each – one at a time.
Spoon a heaping tablespoon of chicken mixture onto softened tortilla shell – spread down the center and roll into a cylinder. Place seam side down in baking dish. When all tortillas are filled and rolled, sprinkle green chilies over finished dish and top with shredded Monterey Jack cheese, avocado and sour cream.
Bake in preheated oven until cheese has melted and bake enchiladas 12 to 15 minutes.