1/2 cup vegetable oil
12 corn tortillas
1 (19 oz.) can green enchilada sauce
2 cups cooked, shredded chicken
shallow ovenproof dish
non stick cooking spray
2 cups marble cheese, shredded

Preheat oven to 350º.
 

Heat the oil well over medium heat. Fry tortillas very quickly, one by one about 8 seconds depending on thickness of tortilla (make sure they don't get too soft). Drain. Place tortillas one on top of the other. Dip tortillas into the sauce, one by one and put about 2 tablespoons of chicken across each tortilla. Roll the filled tortillas up and set them side by side on the ovenproof dish (previously sprayed). Cover enchiladas with remaining sauce and top with shredded cheese. Cover the dish with foil, put it in the oven and heat through for about 20-25 minutes, until cheese is melted. Serve immediately.

*For lite enchiladas: instead of frying, heat tortillas in your Tortilla Warmer.

Makes 12 enchiladas

Always use your LA TORTILLA LOCA®  Tortilla Warmer to heat the tortillas, and keep them hot throughout your entire meal.