Green Chicken Enchiladas - cooking recipe

Ingredients

Rosarita tomatillo salsa
4 c. coarsely shredded cooked chicken or turkey
3 c. shredded Monterey Jack cheese
1 large can (7 oz.) diced green chiles
1 1/2 tsp. dry oregano leaves
salt
salad oil
12 corn tortillas
1 to 1 1/2 c. sour cream
1/2 c. chopped fresh cilantro
fresh cilantro sprigs
1 or 2 tomatillos, husked and thinly sliced, or 1 lime, thinly sliced

Preparation

In a large bowl, mix chicken, chiles, oregano and 2 cups of the cheese.
Season to taste with salt.
Pour oil to a depth of about 1/4 inch in an 8 to 10-inch skillet.
When oil is hot, cook each tortilla, turning once, just until limp (about 10 seconds per side).
Add more oil, as needed.
Drain on paper towels.