Sour Cream Chicken Enchiladas

This is another one of those recipes I am not sure where it came from, but it is good.

Ingredients

2 12 1/2 ounce cans chunk chicken, well drained
1 4 ounce can diced green chilies, well drained
1 15 ounce can stewed, whole tomatoes, drained
¼ teaspoon salt
1/8 teaspoon ground pepper
1/3 cups vegetable oil
1 dozen corn tortillas
1 16 ounce container sour cream
2 teaspoon parsley flakes chopped
   salt to taste
2 cups grated longhorn cheese
parsley flakes as garnish

Directions

In a large mixing bowl, combine chicken, chilies and tomatoes. Blend well. Mix in salt and pepper. Lightly grease 9x13" pan. Preheat oven to 350'. In a fry pan, heat oil. Have chicken mixture close at hand. Reduce heat to medium, then lightly soften each tortilla, one at a time. Using tongs or fork, lift from oil and let drain. Be careful not to tear tortillas. Place 2 heaping tbsp of chicken mixture in each tortilla & roll tortilla up snugly. Repeat until all tortillas are rolled and placed in greased pan. In mixing bowl combine sour cream, parsley flakes and salt to taste. Mix well. Smooth sour cream mixture over enchiladas. Spread as evenly as possible over surface and over ends of enchiladas. Sprinkle grated cheese over sour cream, then sprinkle with parsley flakes. Cover with aluminum foil. Leave enough room to keep enchiladas from sticking. Bake 30-35 mins. Cool a few mins & serve. Serves six.