Enchanted Sour Cream Chicken Enchiladas

Once you dig into these tasty enchiladas you will understand the name!
(serves 6 - 2 enchiladas per person)

2 cups cubed cooked skinless chicken breast (9 oz.)
1 cup sour cream
1/4 t. kosher* salt
1/4 t. freshly* ground black pepper
1/2 cup veg. oil
12 (5") corn tortillas
1 (4 oz.) can chopped green chiles, drained
2 cups shredded Monterey Jack or pepper Jack* cheese (8 oz.)
Chopped fresh cilantro
Sliced jalapenos
Sliced black olives*

Preheat oven to 400. Grease a 9x13" baking dish. Combine chicken, sour cream, S&P in a bowl. Heat oil in a skillet over med.-high heat. Dip 1 tortilla into hot oil until softened, about 10 sec. Transfer to a paper towel lined plate*. Spoon a heaping T. chicken mixture in a line across middle of tortilla, then roll into a cylinder. Transfer enchilada, seam side down, to prepared baking dish. Repeat with the rest of the tortillas and chicken mixture. Sprinkle green chiles and cheese over enchiladas. Bake until cheese has melted and enchiladas are hot, 12-15 min. Garnish with cilantro, jalapenos, and black olives.

"When our greatest fear is letting down our hair, perhaps our greatest sin it keeping it up."

Love,

Machete Milletti