1 whole chicken or breast
1 can Las Palmas green chilie
Enchilada sauce
8 to 10 oz. Monterey Jack cheese
Seasoning salt
Oil
Corn tortillas

Boil. Shred and stir chicken in a skillet with a little oil, and season with seasoning salt. In another small skillet, stir in enchilada sauce and heat. Dip tortilla in oil for 10 seconds and dip in sauce. Roll tortilla with chicken on plate ready to serve. Put shredded cheese and sauce on top, then heat. Ready to eat with Spanish rice as side dish.