Chicken Enchiladas with Salsa Verde
Ingredients
- ½ cups Canola Oil Or Vegetable Oil
- 8 whole Corn Tortillas
- 16 ounces, fluid Tomatillo Salsa Verde (I Like The Herdez Brand)
- 2 whole Breasts Of Rotisserie Chicken, Shredded (or Other Large Chicken Breasts, Cooked And Shredded)
- 1 pinch Salt, Or To Taste
- 1 whole Jalapeño, Sliced
- 1-½ cup Shredded Mexican Cheese
- ½ bunches Cilantro Leaves, Roughly Chopped
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