4-6 Servings

Ingredients

Sauce

• 1 28 oz. can Medium Green Chili Enchilada Sauce
• 1/2 cup onion, chopped
• 1-2  jalapenos, minced
• 2 tsp. minced garlic
• 1/4 cup cilantro

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Filling

• 2 cups chicken breast, cooked and shredded
• 1/3 cup crema Mexicana
• 1/2 tsp cumin

Other ingredients

• 1/4 cup oil
• 8-10 white corn or flour tortillas*
• 1/4 cup crema Mexicana
• 1 cup queso fresco, crumbled

Directions

1. Preheat oven to 250 degrees. Combine sauce ingredients in a blender; process until smooth. Reserve 1/4 cup of sauce. Put remaining in a saucepan and heat on medium heat until simmering.
2. Mix the cooked chicken, crema Mexicana, 1/2 tsp cumin, and 1/4 cup of reserved sauce in a separate bowl.
3. In a medium pan, heat 1 tablespoon of the oil. Lightly fry one tortilla at a time for about 10 seconds each. Remove and drain oil on a paper towel. Spoon about ¼ cup of chicken mixture down the center of the tortilla; roll up.
4. Place tortilla, seam side down, in an 11 x7-inch baking dish coated with cooking spray. Repeat the procedure with the remaining tortillas, oil, and chicken mixture. (Add more oil to the pan as necessary.)
5. Cover with foil and place in the oven for 10-12 minutes.
6. Remove tortillas from the oven, pour the warm sauce over the tortillas – ensure the sauce gets between rolled tortillas;  drizzle evenly with crema Mexicana and sprinkle with Queso Fresco.
7. Garnish with onions or cilantro (if desired) and serve immediately.

(your preference, corn tortillas are sturdier)