Chicken Enchiladas

Ingredients

• 3 cups enchilada sauce
• 2 cups shredded, cooked chicken
• ½ cup thinly sliced green onions 
• ¾ cup shredded Cheddar
• ¾ cup shredded Monterey Jack 
• ¼ cup sour cream
• 1 (4oz.) can diced green chiles 
• Crisco corn or canola oil, as needed
• ¼ cup chopped fresh cilantro 
• salt & pepper to taste
• 12-6" corn tortillas  
• Crisco No-Stick cooking spray

Instructions

Heat oven to 350 degrees.  Prepare enchilada sauce.  In a medium bowl, mix chicken, green onions, ½ cup Cheddar, ½ cup Monterey Jack, sour cream, chiles and cilantro.  Stir in ½ cup enchilada sauce.  Season with salt and pepper.  Set aside.  Heat ½ " Crisco oil in large pan.  Fry tortillas, one at a time, until soft (10 seconds per side).  Drain on paper towels.  Spray 9X13" baking dish with Crisco no-stick cooking spray.  Spread small amount of sauce in bottom of dish.  Spread 2 heaping tablespoons of chicken mixture in each tortilla and roll up.  Place seam side down, side by side in prepared dish.  Pour remaining sauce over, top with remaining cheeses and ake until bubbling, 15-20 minutes.  Garnish with extra sour cream, sliced green onions and chopped cilantro.