6 servings
2 cans of shredded chicken
2 c sour cream
2 c grated sharp cheddar cheese (about 8 oz)
1 tsp salt
1/3 c vegetable oil
12 flour tortillas
1 16 oz can of enchilada sauce
1. In a bowl, mix chicken, sour cream, 2 c grated cheese, and salt.
2. Fill tortillas equally with chicken mixture, roll up. Arrange side by side seam down, in a 9x13 baking dish. Pour enchilada sauce evenly over top.
3. Bake 350 until heated through, about 20 minutes. Sprinkle more cheese on top before serving if desired
