1/3 cup oil Pour 1/2 of the enchilada sauce on the bottom of a greased pan. (I use a 13×9 glass baking dish) Place chicken mixture in a tortilla and roll. (says to use 1/3 cup for each, but I just eyeballed it.) Place the roll seam side down in pan. (you will want to place them rather close together cause I could fit 9 in my pan.) Cover with the remaining enchiladas sauce. Bake for 25 minutes uncovered. Sprinkle remaining jack cheese to top of each enchilada and bake for 3-5 more minutes. Garnish with sour cream and guacamole if you wish.
9 corn tortillas (really however will fit in your baking dish or dishes)
1 can mild enchilada sauce (I am going to use 2 cans tonight cause I didn’t think there was enough with 1 can)
4 oz cream cheese
4 oz sour cream
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper
2 cups shredded chicken (I use the pre-packaged taco seasoned shredded chicken from the meat dept. for convenience, thus omitting the salt, pepper and cumin)
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese (I always use more cheese than what is called for. Our family loves cheese)
Sour cream for topping
Guacamole for Topping (if desired) 
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, remove from oil and set aside. (I place them on a plate lined with paper towels so catch the excess oil) 
In a large bowl, stir together cream cheese and sour cream until smooth, stir in seasonings, stir in chicken, 1 cup of Jack cheese,and all cheddar cheese. Mix well.
I serve this with refried beans and Spanish rice. It is sooo yummy!
As a side note: This dish refrigerates well and is good the next day! I haven’t tried freezing it yet so I don’t know about that.
