Green Chicken Enchiladas

• 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

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

salsa, chicken, shredded monterey jack cheese, green chiles, oregano, salt, salad oil, corn tortillas, sour cream, fresh cilantro, cilantro sprigs, lime

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230913 (may not work)