Green Enchiladas

• 1 bunch cilantro
• 1 jalapeno pepper
• 1/2 tsp. salt
• 1 pinch sugar
• 2 Tbsp. shortening
• 3 Tbsp. parsley
• 24 oz. green salsa
• 1/2 c. vegetable oil
• 2 to 3 doz. corn tortillas
• 4 boneless, skinless chicken breasts, cooked and chopped
• 1 1/2 lb. Monterey Jack cheese, grated
• 1 (15 oz.) can black olives
• 1 c. sour cream
• 1 bunch green onions, chopped
• 1/2 c. light cream

1. In a blender, combine cilantro, jalapeno, salt, sugar, shortening, parsley and green salsa until very smooth.
2. Pour into a saucepan and heat on low.
3. In a separate bowl, combine the cooked chicken, Monterey Jack cheese, black olives and sour cream.
4. Set aside.
5. Heat the oil in a frying pan.
6. Dip a tortilla in the heated oil until soft and flexible, then in the heated salsa.
7. Fill with about 1/4 c. of the chicken mixture, roll and place in a baking dish.
8. Repeat until chicken mixture is gone.
9. Pour the excess salsa and cream over the enchiladas.
10. Top with green onions.
11. Bake at 350u0b0 for 20 minutes.
12. If you freeze the enchiladas, wait to add the cream and green onions until you are ready to bake.

cilantro, pepper, salt, sugar, shortening, parsley, green salsa, vegetable oil, corn tortillas, chicken breasts, cheese, black olives, sour cream, green onions, light cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69746 (may not work)