Chicken Enchiladas - cooking recipe

Ingredients

2 Tbsp. cooking oil
12 (6-inch) corn tortillas
2 c. cooked chicken or canned chicken
2 (4 oz.) cans green chillies
1/2 c. chopped red or green onion
1 c. salsa
1 (8 oz.) carton sour cream
2 c. shredded Mozzarella or Monterey Jack cheese

Preparation

Heat the cooking oil in medium skillet.
Hold tortillas with tongs. Dip each in hot oil 5 to 10 seconds or until limp. Drain on paper towels. Add oil as needed.
Combine chillies, onion, chicken and salsa.
Spoon on tortillas.
Roll up.
Place in a 13 x 9 x 2-inch pan. Bake, covered, at 350\u00b0 for 20 to 25 minutes.
Uncover and spread on sour cream. Top with cheese.
Bake 5 minutes longer or until cheese melts.
Makes 6 servings.