Ingredients:
cooking oil
12 corn tortillas
2 cups cooked chopped chicken
8 ounces diced green chili peppers
1/3 cup chopped red or green onion
1 cup salsa,
8 ounce sour cream
2 cups shredded Monterrey Jack cheese
Preparation:
Heat 2 Tbsp. cooking oil in a medium skillet.
Holding a tortilla with tongs,
dip each in hot
oil 5 to 10 seconds or until limp.
Drain on
paper towels.
Repeat with remaining tortillas -
add more oil as necessary.
Combine chicken, green chili peppers, onion and
salsa.
Spoon about 1/4 cup of the chicken mixture
into each tortilla - roll up.
Place tortilla rolls, seam side down in a baking dish.
Bake at 350 covered for 20-25 minutes.
Uncover, spread sour cream on top and sprinkle
with cheese.
Bake until cheese melts.