Recipe of the Day - July 19 (chicken enchiladas)
 

Chicken Enchiladas

Ingredients
cooking oil
12 corn tortillas
2 cups cooked chopped chicken
8 ounces diced green chili peppers
1/3 cup chopped red or green onion
1 cup salsa,
8 ounce sour cream
2 cups shredded Monterrey Jack cheese

Preparation
Heat 2 Tbsp. 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.

Combine chicken, green chili peppers, onion and salsa. Spoon about 1/4 cup of the chicken mixture into each tortilla - roll up.

Place tortilla rolls, seam side down in a baking dish.

Bake at 350 covered for 20-25 minutes.

Uncover, spread sour cream on top and sprinkle with cheese. Bake until cheese melts.