Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Recipe SALSA VERDE (see under salsas) |
| 10 \N | Corn tortillas (up to 12) |
| 1 cup | Peanut oil for pan frying |
| 2 cups | Cooked and shredded chicken |
| 12 ounces | Jack cheese, grated |
| ½ cup | Sour cream |
| \N \N | Additional Jack cheese |
| \N \N | Sour cream |
GARNISHES
Place a bit of the sauce in a 9 x 9" baking dish. Heat the oil in a skillet and fry each tortilla a few seconds until pliable. Fill each one with some chicken, some Jack cheese, and a dollop of sour cream, then roll up and place in dish. Top with more sauce and rest of cheese. Bake at 350 degrees for 15 to 20 minutes. Garnish with additional cheese and sour cream. Posted to CHILE-HEADS DIGEST V3 #295 by Judy Howle <howle@...> on Apr 15, 1997