10 corn tortillas
1 lb. chicken breast meat (shredded)
1 sm. container sour cream
1 jar mild salsa
1 sm. can tomato sauce
8 oz. Monterey Jack cheese
3 tbsp. peanut oil

Preheat oven to 350 degrees.

Mix salsa with tomato sauce. Spread half of mixture in bottom of 8x12 inch baking pan. Heat oil in a small frying pan. Briefly fry tortilla on both sides (just a few seconds). Place tortilla on flat surface.

Place a small amount of chicken, cheese and sour cream in the center and fold. Place the tortilla in the baking pan. Repeat with each tortilla. Cover enchiladas with remaining salsa and cheese. Bake for 20 minutes. Serves 4.