Ingredients

• 2 tablespoons canola oil
• 12 corn tortillas, 6” size
• 3 cups chicken breast, cooked, shredded
• 2/3 cup green onion, finely chopped
• 1/2 cup light sour cream
• 1-1/2 cups enchilada sauce (see Enchilada Sauce recipe) 

Preparation

1. Preheat oven to 375° F.
2. Heat oil in a skillet. 
3. Quickly dip each tortilla into skillet to soften, and then remove to a plate.
4. In the center of each tortilla place 1/4-cup shredded chicken, 1-tablespoon onion and 2-teaspoons sour cream. 
5. Roll up and place each enchilada in a baking dish. 
6. Cover with 1-1/2 cups enchilada sauce.
7. Place baking dish in the oven and heat for 20 to 30 minutes or until hot.

Helpful hints

• Top enchilada with additional spoonful of sour cream before serving if desired.