Eazy Chicken Enchiladas

• 5 cooked chicken breast, shredded
• 1 cup Pace picante sauce medium
• 12 corn tortillas
• 1 cup shredded cheese
• 1 large can Las Palmas enchilada sauce
• 1 cup vegetable oil (for tortillas)
• 2 cup shredded lettuce
• 1 large tomato, diced
• 1/2 chopped onion

1. In a large bowl, add picante to shredded chicken, mix and set aside.
2. Heat oil in a small skillet on medium heat
3. Dip corn tortillas in oil for 20-30 seconds each and place in a plate.
4. (This softens the tortilla and makes it easier to roll) note: it will be a little oily on your hands, so keep paper towels handy.
5. In a casserole dish add a spoonful of chicken to each tortilla and roll.
6. Place in dish side by side.
7. Top with cheese and sauce
8. Bake uncovered for 20 min on 350
9. Serve with lettuce, tomatoes and onions (sour cream optonal)

chicken, picante sauce, corn tortillas, shredded cheese, enchilada sauce, vegetable oil, shredded lettuce, tomato, onion

Taken from cookpad.com/us/recipes/361590-eazy-chicken-enchiladas (may not work)