Enchiladas

Ingrédients

Corn tortillas

Chicken - boiled and shredded

Shredded Mexican cheese

1 large can of red enchilada sauce

Homemade green salsa

Toppings: sour cream, lettuce, olives, tomatoes

Instructions

In a bowl, mix enchilada sauce with about ½ cup of green salsa

In a separate bowl, mix chicken with some sauce and shredded cheese

Spread some sauce on a casserole dish

Heat oil in a skillet. Fry tortillas until they get flexible and turn slightly translucent, but not crispy. Dip the tortilla into enchilada sauce.

Stuff each tortilla with shredded chicken and roll.

Once pan is filled with enchiladas, spread more sauce on top, along with shredded cheese.

Cover with foil and bake at 400 until cheese is melted and bubbly, and sauce turns a darker red.