1 chicken, cooked and shredded
20 corn tortillas
2 (7 oz. each) cans Mexican green sauce (Herdez)
2 cups half and half
2 cups Monterey Jack cheese, grated

Cook chicken and discard all but meat and stock. Shred meat. Use stock for something else. Heat 1/4 cup oil in frying pan. When hot, dip each tortilla just to soften. Blot, fill with chicken and roll. Set seam side down in glass baking dish. Tacos will keep 2 days in refrigerator or freeze. To make enchiladas: Mix green sauce and half and half. Pour over tacos. Sprinkle cheese on top. Bake at 375 degrees for 20 minutes or until browned. Can also be microwaved but the cheese is not crispy. Serve very hot. Serves 6.