Chicken Enchiladas - cooking recipe

Ingredients

cooking oil
10 (6-inch) corn tortillas
2 c. chopped cooked chicken
2 (4 oz.) cans chopped green chilies
1/3 c. chopped onion
1 c. salsa
2 c. shredded Monterey Jack cheese

Preparation

Heat 2 tablespoons oil in skillet.
Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds, or until limp.
Drain on paper towels.
Add more oil if necessary.
Combine chicken, chilies, onion and salsa; spoon about 1/4 cup chicken mixture on tortilla.
Roll up.
Place tortillas, seam side down, in a 13 x 9 x 2-inch baking dish.
Bake, covered, in a 350\u00b0 oven for 20 to 25 minutes.
Uncover; spread cheese on top.
Bake 5 minutes longer, or until cheese melts.