Chicken Enchiladas - cooking recipe

Ingredients

12 (6-inch) corn tortillas
2 c. chopped, cooked chicken
2 (4 oz.) cans diced green chili peppers
1/3 c. chopped red or green onions
1 c. salsa
1 (8 oz.) carton dairy sour cream
2 c. shredded Monterey Jack cheese (8 oz.)

Preparation

Heat 2 tablespoons cooking oil in a medium skillet.
Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds or until limp.
Drain on paper towels.
Repeat with remaining tortillas. Add more oil as necessary.