Three Cheese Chicken Enchiladas

Amazing enchiladas! Corn tortillas stuffed with a mixture of tender chicken and three delectable cheeses. Our family's favorite and a frequently requested recipe!

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  vegetable oil
• 12  corn tortillas
• 14  ounces  enchilada sauce (preferred brand, La Victoria)
• 4  ounces cream cheese
• 3⁄4 cup sour cream
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon ground cumin
• 2  cups  shredded  cooked chicken breasts
• 2 1⁄2 cups  shredded monterey jack cheese
• 1  cup  shredded sharp cheddar cheese
• 1⁄4 cup  chopped green onion

• Garnishes

•  sour cream
•  shredded lettuce
•  chopped tomato
•  black olives

Directions

1. Preheat oven to 350°F.
2. In a skillet heat vegetable oil over medium high heat. Fry each tortilla in oil for several seconds to soften tortillas. Drain on paper towels and set aside.
3. In a large bowl combine cream cheese, sour cream and spices. Stir in chicken, 2 Cups Monterey jack (reserve the additional 1/2 cup), cheddar cheese and green onions.
4. Pour enchilada sauce into a pie plate. Dip each tortilla in sauce. Fill with 1/3 cup of chicken filling and roll up. Place seam side down in a 13x9x2 pan. Repeat until all enchiladas are filled.
5. Pour remaining enchilada sauce on top of enchiladas.
6. Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup of cheese and bake until melted.
7. Serve with desired garnishes and enjoy!