Sour Cream Chicken Enchiladas

2 cans of Chicken a la King (I usually add 2-3 cups of chopped chicken to this)

½ teaspoon black pepper

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon chili powder

4 ½ cups Monterey Jack, grated (divided 3 cups and 1 ½ cups)

1 cup oil

16 corn tortillas

½ cup sour cream

jalapenos, optional garnish

Combine chicken al king, chicken and all spices with 3 cups of cheese. 

 

Heat oil over medium heat. Put each tortilla in the hot oil for a few seconds on each side to soften them and make them pliable. Drain on paper towels. 

 

Fill each tortilla with approx. 1/3 cup filling. Roll up and place side by side in a greased baking dish. Spread sour cream on top of enchilada’s and sprinkle with remaining cheese. 

 

Bake at 350 degrees for 20 minutes.