Easy Chicken Enchiladas

4-6 boneless skinless chicken breasts
1 16oz or larger jar of salsa (any brand)
1 12 ct. package of white corn tortillas; super size (sometimes I use flour tortillas and skip the frying part)
1 8 oz. package of shredded Mexican blend cheese
2 cans of Las Palmas Green Chile Enchilada Sauce
Corn or Vegetable oil for frying.

Optional toppers:
Sour cream
Onions (white or green)
Salsa
Black Olives
Guacamole

Put chicken breasts in large saucepan; add jar of salsa over chicken breasts and bring to a boil over med-high heat. Once boiling, reduce heat, cover and simmer for at least one hour. Remove chicken and cool on plate. Pre-heat oven to 350 degrees. While chicken is cooling, heat oil in a saucepan and fry each corn tortillas for just a few second on each side to lightly crisp. Blot off excess oil with paper towels. When warm, shred chicken apart with fingers. Prepare one 9x13 baking dish (or 2 8x8’s) by pouring about ¼ cup of enchilada sauce to coat bottom of pan.
Add chicken and cheese to corn tortillas and roll up. Place in rows in baking dish and cover with remaining green chile enchilada sauce, cheese, (olives, onions, optional).
Bake at 350 for 25-30 minutes; until bubbling. Enjoy!

Top yours with more salsa and sour cream. Serve with re-fried beans and cheese or rice.

(To make extra to freeze for later, cook a few more chicken breasts, buy extra cheese, tortillas, and sauce.
Prepare enchiladas with everything except covering with enchilada sauce and cheese at the end. Cover and freeze. When ready to use cover with enchilada sauce and cheese and bake as directed.)