1package(12 count) corn tortillas,
1/2cupvegetable oil for frying tortillas,
1large tomato, chopped,
1small onion. Chopped,
1fresh jalapeno, seeded and finely chopped,
1 to 2cupsdiced cooked chicken,
3cupsshredded H-E-B Asadero Cheese,
1can(10 ounces) green chili enchilada sauce,
1Place oil in a medium size skillet and heat over medium high heat.
2Fry one tortilla at a time for 15 seconds on each side.
3Place on paper towels to drain.
4Fry all tortillas and set aside.
5Heat oven to 350 degrees F.
6Spray a 3-quart baking dish with non-stick cooking spray; set aside.
7Combine tomato, onion, jalapeno, cilantro, chicken and cheese in a large bowl.
8Add half of the green chili enchilada sauce and stir.
9Spread 1/3 cup chicken mixture down the center of each tortilla and roll tightly, one at a time.
10Place in prepared baking dish in a single layer, seam side down.
11Combine remaining cheese mixture with other half of enchilada sauce; pour over enchiladas in pan.
12Bake uncovered for 20 minutes or until cheese is bubbly on the edges and tortillas are golden.
No Nutritional Information Available