2 c. cut up cooked chicken
1 c. sour cream
1/2 tsp. soy sauce
1 1/2 bunches green onions, chopped
12 (5 inch) tortillas
Cooking oil
10 oz. can taco sauce
2 c. shredded Cheddar or Monterey Jack
Shredded lettuce, cherry tomatoes
1/2 - 3/4 c. sour cream
Tortilla chips

Combine chicken, sour cream, soy sauce and green onions. Quickly fry one tortilla at a time in hot oil (375 degrees) to soften. Spoon a heaping tablespoon of chicken mixture onto each, spread down center and roll.

Place, seam side down, in an oiled 9x13 baking dish. When all tortillas are filled and rolled, spoon on taco sauce. Top with cheese. Bake in a 400 degree oven for 12-15 minutes or until cheese is melted and enchiladas are hot.

To serve, put 2 or 3 enchiladas on a serving plate, surround with shredded lettuce and tomatoes. Top with sour cream and sauce. Makes 4-6 servings.