Easy Chicken Enchiladas with Tomatillo Sauce
- 1/4 cup vegetable oil
- 6 (6-inch) corn tortillas
- Breasts from store-bought rotisserie chicken, skinned and shredded (to yield 1 1/2 cups)
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 bottle Friendly Ghost Tomatillo Sauce
Preheat the oven to 350 degrees F.
Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/4 bottle of Friendly Ghost sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
Drizzle with the sour cream and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes.