Corn tortillas (about 12-15)

16 oz green salsa (Herdez salsa verde)

Cooked chicken breast (about 3 breasts cubed)

1 6 oz plain yogurt

1 4 oz can Ortega diced green chiles

8 oz heavy cream

2-3 cups grated cheese ( 4 cheese mexican)

Vegetable oil for frying (about 1/2 inch in frying pan or enough to cover a tortilla)

Preheat oven to 375 degrees

Lightly fry tortillas in oil. When tortilla starts to bubble then flip it and let cook a few seconds before removing to drain on paper towels.

Place some chicken, cheese and diced chiles down center of a tortilla and roll enchilada style.

Place them in a 9×13 baking pan. Mix yogurt, cream, salsa, and remainder of diced chiles together and pour over enchiladas. Sprinkle cheese over top.

Cover with foil and bake 15 min

Uncover and bake 15 min. or until it starts to brown