Rolled Enchiladas

Yield: 4 servings, 3 enchiladas each

Ingredients

• 12 corn tortillas
• Oil (to soften tortillas)
• 1 recipe Shredded Chicken
• Enchilada sauce
• 1/4 pound Monterey Jack cheese, grated

Instructions

1. Heat vegetable oil, soften the tortillas, and drain them on absorbent towels. Coat the tortillas with some of the sauce, then roll the chicken in the tortillas.
2. Meanwhile, preheat the oven to 350 degrees F.
3. Place 3 rolled enchiladas on each of 4 ovenproof serving plates. Pour sauce over the enchiladas and top with the cheese.
4. Heat in the oven for 10 minutes or until the cheese is melted and the sauce is bubbling.