Enchiladas De Jocoqui

• 2 (4 oz.) cans whole green chiles
• oil
• 1 doz. corn tortillas
• 1 lb. Jack cheese, shredded
• salt and pepper
• Salsa Rapida de Chile
• 1 (10.5 oz.) can white sauce
• sour cream

1. Wash chiles; remove seeds and cut each in 1/3's lengthwise. Heat 1/4 oil in skillet.
2. Fry each tortilla in oil to soften. Drain on paper towels.
3. On each tortilla, place 1/4 cup cheese and 2 chile strips.
4. Sprinkle with salt and pepper and add 2 tablespoons Salsa Rapida de Chile.
5. Cover bottom of a 13 x 9-inch baking dish with layer of salsa.
6. Roll each tortilla and place seam side down in the salsa.
7. Mix white sauce and sour cream; pour all over, then drizzle with a cup of the salsa.
8. Top with remaining cheese.
9. Bake at 350u0b0 for 30 minutes.

green chiles, oil, corn tortillas, jack cheese, salt, salsa rapida, white sauce, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396817 (may not work)