Sour Cream Chicken Enchiladas

INGREDIENTS

• *2 cups cubed cooked chicken
• *1 cup sour cream
• *1/8 teaspoon salt
• *1 pinch ground black pepper
• *1/2 cup vegetable oil for frying
• *12 (5 inch) corn tortillas
• *1 (4 ounce) can chopped green chilies, drained
• *2 cups shredded cheese
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METHOD

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.

2. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish. When all tortillas are filled and rolled, sprinkle the green chilies over all and top with the shredded cheese.

3. Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

VERDICT

This dish was quick and easy to make. Frying the tortillas in oil was a great touch as they had a lot of flavour and were a bit crispy (but not too crispy). However, what seemed to be missing was some flavour. The chilies were excluded as I couldn't find any but I am not sure they would have made that much difference. Next time I will add some vegetables and salsa to the chicken mixture before cooking.

Score: 77/100

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