2 c. cut up, cooked chicken (1/2" pieces)
1 c. sour cream
1/8 tsp. salt
Dash pepper
12 (5") corn tortillas
Cooking oil
4 oz. can chopped green chilies, drained or 10 oz. can green or red enchilada sauce
2 c. shredded white cheddar or Monterey Jack cheese
Shredded lettuce
Cherry tomatoes, halved or chopped tomatoes
1/2 - 3/4 c. sour cream and/or guacamole
Tortilla chips

Combine chicken, sour cream, salt and pepper. quickly fry 1 tortilla at a time in hot oil, 375 degrees, to soften. Spoon a heaping tablespoon of chicken mixture onto each, spread down center and roll. Place, seam side down, in an oiled 13"x9"x2" baking dish. When all tortillas are filled and rolled, spoon over either green chilies or enchilada sauce; top with cheese. Bake in a 400 degree oven for 12 to 15 minutes or until cheese is melted and enchiladas are hot.

To serve, put 2 or 3 enchiladas on a serving plate; surround with shredded lettuce and tomatoes. Top with sour cream, guacamole, or both; stand tortilla chips in sour cream or guacamole. Makes 4 to 6 servings.