Rachael Ray's

Enchiladas Verde Con Queso
(Chicken enchiladas with green sauce and cheese)

"We like these enchiladas because they're easy and quick to make AND they taste great. Any green salsa will do, but we crave the Santa Cruz Chili & Spice Company's xxx. It's not easy to come by as it's only available at its retail outlet in Tumacacori, Az. and at some Phoenix and Tucson groceries. Our next choice is Herdez - brand Salsa Verde available in three styles and heat levels." - the Stevensons.

8 flour tortillas
16 ounce jar or cans of Salsa Verde
2 cups cooked chicken, shredded
1 cup peanut oil
3/4 pound Jack cheese, grated
1/2 cup sour cream

fresh coriander, chopped
additional sour cream
additional Jack cheese

Spread around a small portion of the salsa verde in the bottom of a 9x9 inch baking dish. Heat oil in a fry pan and fry each tortilla in the oil just until it's pliable (no more than about 10 seconds). Remove tortillas from pan and fill with the chicken, cheese and sour cream. Then roll up each tortilla and place in baking dish. Top with more sauce and the rest of the cheese. Bake at 350 degrees for 15-20 minutes. Add garnish, if you wish.