6 chicken breasts
2 lbs. Monterey Jack cheese
vegetable oil
2 (16 oz. ea.) cans Las Palmas mild green enchiladas sauce
1 dozen corn tortillas
1 tsp. salt
1 tsp. pepper

Preheat oven to 350°F. Cook chicken over medium heat until done. Remove cooked chicken out of pan and chop fine. Put chicken back into pan and add salt, pepper. Then put Las Palmas in large fry pan over medium heat.

Take a cookie sheet and spread 5 teaspoons of Las Palmas on the bottom. Then take 1 corn tortilla and dip into vegetable oil into frying pan. Cook till corn tortilla softens. Place corn tortilla on cookie sheet and then add chicken, Monterey Jack Cheese and Las Palmas sauce, roll into burrito and push to the end of sheet.

Continue rolling corn tortillas and keep doing this until sheet is full of enchiladas. Then take the rest of the Las Palmas and spread over top, with the rest of the Monterey Jack Cheese. Bake at 350°F for 15 minutes or until cheese is melted.

12 servings.

Submitted by: Gina Garcia