Chicken Enchiladas with Salsa Verde

• 1/2 cups Canola Oil Or Vegetable Oil
• 8 whole Corn Tortillas
• 16 ounces, fluid Tomatillo Salsa Verde (I Like The Herdez Brand)
• 2 whole Breasts Of Rotisserie Chicken, Shredded (or Other Large Chicken Breasts, Cooked And Shredded)
• 1 pinch Salt, Or To Taste
• 1 whole Jalapeno, Sliced
• 1- 1/2 cup Shredded Mexican Cheese
• 1/2 bunches Cilantro Leaves, Roughly Chopped

1. Preheat oven to 350 degrees F (176 degrees C).
2. Add half the oil into a small skillet on medium-high heat and add a tortilla into the skillet.
3. After a few seconds, using a fork or tongs, carefully flip tortilla and allow it to fry for another few seconds.
4. The tortillas should crisp up slightly.
5. Remove it from the skillet and set on a paper towel lined plate to absorb excess oil.
6. Repeat with remaining tortillas and add the remainder of the oil to the skillet once you start running low.
7. Next add about 1/2 (or a little less) of the salsa verde to the bottom of a large casserole dish (I used a 9x13).
8. Add the tortillas and allow them to soak in the liquid to soften.
9. Add a healthy pinch of salt to the shredded chicken and mix.
10. Add a small handful of chicken to each tortilla, as well as a few slices of jalapeno.
11. Roll up each tortilla and place them next to each other in the dish, seam-side down.
12. Top with remainder of salsa verde and cheese.
13. Bake in the oven for 25 minutes and then broil on high for about 3 minutes or until cheese has bubbled and started to turn golden.
14. Remove from oven.
15. Serve topped with cilantro, maybe some more jalapeno slices, and sour cream if you like.
16. Enjoy!

canola oil, corn tortillas, salsa, rotisserie chicken, salt, mexican cheese, cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-enchiladas-with-salsa-verde/ (may not work)