Enchiladas With Green Chili Salsa
|6 inch corn tortillas||12|
|Chicken filling||24 Tablespoon|
|Shredded jack cheese||3⁄4 Pound (3 Cups)|
|Canned refried beans||30 Ounce, heated (1 Large Can)|
|Green chili salsa||1⁄4 Cup (4 tbs)|
|Green onions||12 , ends trimmed|
|Salad oil||2 Tablespoon|
To a 10- to 12-inch frying pan over medium-high heat, add 1/4 inch oil.
When oil is hot, cook tortillas, 1 at a time, turning once, just until limp and slightly blistered, about 10 seconds.
Add more oil as needed.
Drain tortillas on paper towels.
Working quickly while tortillas are warm, spoon about 2 tablespoons of the chicken filling down center of each tortilla.
Tightly roll tortilla around filling.
Place tortillas, seam down, in a 9- by 13-inch baking dish or pan.
Sprinkle cheese over tortillas and cover with foil (if made ahead, chill up until next day).
Bake in a 350° oven until hot in center, about 30 minutes.
Spoon heated beans equally onto 6 dinner plates.
With a wide spatula, lift 2 enchiladas onto each portion of beans; top enchiladas with salsa.
Garnish each plate with 2 green onions.