Chicken Enchiladas
Ingredients
- 12 6-inch corn tortillas
- 2 c chopped cooked chicken
- 2 4 oz cans diced green chili peppers
- 13 c chopped red or green onions
- 1 c salsa
- 1 8 oz carton dairy sour cream
- 2 c shredded Monterey Jack cheese 8 oz
Directions
- 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