In the mood for some Mexican???

Try this...this is pretty easy...though a small challenge for me as I have never made this type of dish nor have I ever fried tortillas (VERY HOTT HANDLING!! yes that deserved 2 "t's" lol)

Easy Chicken Enchiladas

**Note** You may want to cook your chicken ahead of time to save yourself some time...or just start cooking a little earlier...you decide (I just wanted to add that because we didn't eat till almost 9pm because of that)

*2 cups chopped cooked chicken

*2 cups sour cream

*1 (10 3/4 oz) can cream if chicken soup

*1 1/2 cups (6 oz) shredded Monterey Jack cheese

*1 1/2 cups (6 oz) shredded Colby Jack cheese

*1 (4.5 oz) can chopped green chilies, drained

*2 Tlbs chopped onion

*1/4 tsp pepper

*1/8 tsp salt

*10 (10 in) corn tortillas (I used 8 in ones because that's what I had on hand & it worked just fine)

*Vegetable oil

*1 cup (4 oz) shredded Colby Jack cheese

*Salsa

1. Combine first 9 ingredients; stir well. Fry tortillas, 1 at a time, in 2 Tbls oil (Jeremy used less 'cause he said it was going to make the tortillas too wet...you decided) in a skillet 5 seconds on each side or until softened; add additional oil, if necessary. Drain.

2. Place heaping 1/2 cup chicken mixture on each tortilla; roll up each tortilla, and place, seam side down, in a 13-x 9-inch baking dish.

3. Cover and bake at 350* for 20 minutes. Sprinkle with cheese, and bake, uncovered, 5 more minutes. Serve with salsa. MAKES 5 SERVINGS

Recipe Provided by: Southern Living: All-Time Favorites