Enchiladas El Mexicano Style

1 28oz. can of Salsa de Enchiladas El Mexicano* (green or red)

12 corn tortillas (lightly fried)

2 cups of Chicken, cooked and shredded

1⁄2 cup of Onion, finely chopped

1 cup of Queso Oaxaca El Mexicano*, shredded (Mexican style mozzarella)

Crema Mexicana El Mexicano*, to taste (sour cream)

Queso Oaxaca El Mexicano*, to taste

To Prepare:

Heat the enchilada salsa as indicated on the instructions of the can. Dip the tortillas (one by one) in the salsa. Lie in a casserole pan and fill with the chicken and some onion, fold over. Continue these steps until all 12 tortillas are dipped, filled and rolled in your casserole pan. Add the shredded Oaxaca cheese to the top and place in the oven for 5-10 minutes, or until the cheese is melted. Serve with Crema Mexicana (sour cream) and Queso Oaxaca (Mexican style mozzarella) to taste.

Serves 4-6
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