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Chicken Enchiladas


Oil for cooking

12 corn tortillas

2 cups cooked chopped chicken

8 oz diced green chili peppers

1/3 cup chopped red or green onion

1 cup salsa

8 oz sour cream

2 cups shredded Jack cheese
(or combo of preferred cheeses)


Heat 2 Tbsp cooking oil in a medium skillet.

Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp then drain on paper towels.

Repeat with remaining tortillas - adding more oil as necessary.

Combine chicken, green chili peppers, onion and salsa.

Spoon about 1/4 cup of the chicken mixture into each tortilla - roll up.

Place tortilla rolls,seam side down in a baking dish.

Bake,covered, at 350 deg for 20-25 minutes.

Uncover, spread sour cream on top and sprinkle with cheese.

Bake until cheese melts.