Heat oil in pan and fry corn tortilla for about five seconds on each side.
Mix two c. sour cream, 1/2 tsp. cumin, 1/4 tsp. cayenne pepper, 1 1/2 c. cheese and 2 c. chicken.
Dip tortillas in enchilada sauce then spoon about 3 tbsp of sour cream mixture onto tortilla and wrap with seam side down.
Pour remaining chees over all enchiladas and cook at 375 for about 15 to 20 minutes. Serve with rice and sour cream on top. Enjoy!
No comments:
Post a Comment