Chicken Enchiladas

These enchiladas are our family Cinco de Mayo tradition. They're not exactly authentic... or fast and easy... but they're well worth the effort!

3-4 C. cooked chicken, shredded or diced

1 (7 oz.) can chopped green chilies

1 (16 oz.) block Monterey jack cheese, shredded and divided in half

3 green onions, sliced

1 can cream of mushroom soup

1/2 C. sour cream

1 t. cumin

1 package large corn tortillas (one dozen)

oil for frying

1 (20 oz.) can green enchilada sauce

Preheat oven to 375°.  In a large bowl, combine chicken, chopped green chilies, HALF the shredded jack cheese, green onions, cumin, sour cream, and undiluted cream of mushroom soup.  Combine well.  In a large frying pan, heat about 1/2" of vegetable oil to about 350°.  To test, tear off a piece of one tortilla and slip it into the oil... if it sizzles right away, it's ready.  Fry each tortilla BRIEFLY (about 10 seconds on each side), just until softened; drain on paper towels and pat off excess oil.  Set aside until all tortillas are fried.  Pour just enough enchilada sauce into the bottom of a 9x13" baking dish to cover the bottom; shake around to coat.  Place about 1/3 C. of chicken filling on each tortilla and roll up; place in baking dish.  Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining jack cheese.  Bake for 35-40 minutes or until heated through and bubbly.  Let stand about 5 minutes before serving.