Theresa's Three Cheese Chicken Enchilada's

These are the BEST enchiladas ever - in my opinion anyway! So good! You can also leave out the chicken and have yummy cheese enchilada's.

1/3 cup vegetable oil
8 corn tortillas (6 inch)
1 can (10 oz) enchilada sauce
4 oz cream cheese, softened
3/4 cup sour cream
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
2 cups shredded cooked chicken. (rotisserie chicken is great for this)
2 cups (8 oz) shredded monterey jack cheese, divided
1 cup (4 oz) shredded cheddar cheese
1/4 cup chopped green onions

Heat oven to 350.

In a skillet, heat oil over medium heat until hot. With tongs dip each tortilla in hot oil, turning quickly to soften about 3 SECONDS; set aside.

In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup monterey jack cheese, cheddar cheese and green onions.

Pour enchilada sauce in a shallow dish (pie plate works well) dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down in a lightly greased 13x9 inch baking dish. Cover with remaining enchilada sauce. Bake for 25 minutes. Sprinkle with remaining monterey jack cheese over enchiladas and bake 3 minutes more, or until melted.

Garnish with sour cream and/or guacamole and cilantro if desired.
4 servings - you are welcome!