Quick and Easy Enchiladas



INGREDIENTS:

3 tablespoons corn oil

1 onion, chopped

1 tomato, chopped

2 (10 ounce) cans chicken chunks,
drained

salt and pepper to taste

12 (6 inch) corn tortillas

1 cup tomato sauce

8 ounces rancherito cheese,
shredded

1/4 cup grated Romano cheese

1 cup shredded lettuce

1 tomato, diced

1/4 cup sour cream

DIRECTIONS:

1. To Make Chicken Mixture: In a medium skillet heat
oil. Add onion and saute until translucent. Add tomato,
chicken and salt and pepper to taste. Cook until heated
through. Set aside.

2. To Make Cheese Mixture: Mix together rancherito
cheese and Romano cheese.

3. Pour tomato sauce into a shallow dish or bowl. In a
separate medium skillet, heat oil. One by one, dip corn
tortillas in tomato sauce, covering both sides. Then slip
carefully into hot oil in skillet. Fry for only about 30
seconds on each side. Set on clean dish and fill with
chicken mix and a sprinkle of cheese mix. Roll up. Repeat
until all tortillas are filled or filling runs out,
whichever comes first. Top with shredded lettuce, diced
tomato and sour cream and serve.

Serves 6



Quick and Easy Enchiladas