Chicken Green Enchiladas

• corn oil (enough to submerge corn tortilla)
• 1 whole chicken
• 5 chicken breasts, boiled and shredded
• 2 dozen corn tortillas
• 1 can green enchilada sauce
• 1 can cream of mushroom soup
• 1 lb monterey jack pepper cheese, shredded
• 12 lb monterey jack cheese, shredded

1. Warm green enchilada sauce and cream of mushroom soup in pot til thoroughly mixed.
2. Take off heat and set aside.
3. Submerge corn tortilla into hot oil 8-10 on each side to warm and make soft.
4. Do not leave in too long or they will get too hard to work with.
5. After warming tortilla in oil, place in enchilada sauce and mushroom soup mixture to coat both sides.
6. Take out and place on plate.
7. Put some shredded chicken and shredded pepper jack cheese into tortilla and roll.
8. Place rolled enchilada on cookie sheet or shallow baking pan.
9. Continue this until all tortillas are rolled.
10. Pour left over enchilada sauce and cream of mushroom soup mixture over rolled enchilada's.
11. Top with shredded jack cheese.
12. Place in preheated 350 degree oven for 15-20 min or until cheese is melted.

corn oil, chicken, chicken breasts, corn tortillas, green enchilada sauce, cream of mushroom soup, pepper cheese, cheese

Taken from www.food.com/recipe/chicken-green-enchiladas-8544 (may not work)