Chicken Enchiladas - cooking recipe

Ingredients

3 or 4 chicken breasts
2 cans enchilada sauce
1 1/2 doz. corn tortillas
1 c. green onions
2 oz. Monterey Jack cheese
6 Tbsp. oil
salt

Preparation

Cook chicken, then shred it.
Put shredded chicken in a pan, then mix 1/2 cup enchilada sauce and salt as you like.
The rest of the sauce put in another pan and warm it.
Fry tortillas just enough to soften (not crisp), then dip in the sauce and fill with chicken.
Roll it and place in a 9 x 13 x 2-inch baking dish.
Top enchiladas with onion and cheese.
Bake for 10 minutes at 350\u00b0.