2 c. shredded cooked chicken
Peanut oil
1 (16 oz.) can refried beans
1 (12 oz.) jar green chile salsa, divided
12 flour tortillas
2 c. shredded Monterey Jack cheese (8 oz.)
2 c. shredded lettuce
1 (8 oz.) container sour cream

Mix chicken with 1/2 can of the beans (1 cup) and 1/4 cup of the green chili salsa. In a saute pan, heat one inch peanut oil to 375 degree on deep fry thermometer over medium heat. Soften tortillas according to package directions. Set aside 3/4 cup of the cheese for garnish. Place about 1/4 cup of the chicken mixture and a heaping tablespoon of the cheese on end of each tortilla. Fold one side of tortilla over filling, then fold in the other two sides. Fold fourth side over; secure with toothpicks. Fry two or three at a time, folded side down, about 1 minute. Turn and fry 1 minute longer, or until golden brown and crisp. Drain on paper towels; remove toothpicks. Serve with lettuce, sour cream and remaining beans, salsa and cheese.