Heat oven to 350 degrees F. Lightly spray 9 x 13-inch baking dish
with cooking spray.
Spread 1 cup enchilada sauce on bottom of dish; set aside.
In a large bowl, stir together chicken, onions, sour cream, dressing
mix, chiles and 2 cups cheese. Set aside.
Heat oil in skillet until a drop of water sizzles when dropped into
it. Lightly fry tortillas, one at a time about 5 seconds per side,
(leave pliable). Remove and drain on paper towels.
Working in batches
of 3 or 4, dip tortillas into enchilada sauce. Fill each dipped
tortilla with 1 cup chicken mixture and roll. Place in baking dish.
Repeat to make 12 enchiladas. Spoon any remaining sauce over top
of enchiladas and sprinkle with remaining cheese.
Bake for 30-35 minutes.
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