Three-Cheese Chicken Enchiladas
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Cream cheese||4 Ounce, softened|
|Sour cream||3⁄4 Cup (12 tbs)|
|Shredded cooked chicken||2 Cup (32 tbs)|
|Shredded monterey jack cheese||2 Cup (32 tbs)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Enchilada sauce||1 Can (10 oz)|
Heat the vegetable oil in a skillet over medium heat.
Dip each tortilla in the hot oil with tongs, turning quickly to soften for about 3 to 5 seconds.
Combine the cream cheese and sour cream in a large bowl and beat until smooth.
Stir in the salt, cumin and pepper.
Stir in the chicken, 1 cup of the Monterey Jack cheese and 1 cup of the Cheddar cheese.
Pour the enchilada sauce in a shallow bowl.
Dip the tortillas in the enchilada sauce to lightly coat.
Place 1/2 cup chicken mixture in the center of each tortilla; roll.
Place filled tortillas seam side down in a lightly greased 9x13 inch baking dish.
Cover with the remaining enchilada sauce.
Bake, uncovered, at 350 degrees for 25 minutes.
Sprinkle the remaining Monterey Jack and Cheddar cheese over the top.
Bake for 3 minutes longer.
Remove from oven.
Top with sour cream, guacamole, onions or any other toppings of your choice