Easy Enchiladas

Ingredients: corn tortillas, chicken, sour cream, HERDEZ green salsa and cheese

Step 1: De-bone a rotisserie chicken

Step 2: Dip each corn tortilla in hot oil (enough to make soft, if you leave it in there too long it will get crispy), fill with chicken and roll. Caution: your fingers will get very, very hot. Place in pyrex dish.

Step 3: Mix sour cream (approx. 8 oz) with one can of the green salsa (7 oz.) taste and make sure it’s not too spicy (if it is add more sour cream).

Step 4: Pour mixture over rolled tortillas and cover with cheese (I use the shredded Mexican blend).

Step 5: Bake at 350 until cheese is melted (about 20 min).