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Tortilla Style Chicken Enchiladas

2 cups chopped tomatoes (drained)
1/3 cup green onion slices
1/4 teaspoon salt
Vegetable oil for frying
12 corn tortillas
1 1/2 cups Picante Sauce
2 cups chicken meat (I bake a chicken and pull it off the bone w/fork)
2 cups shredded cheddar cheese
1/2 cup chopped black olives
Shredded lettuce
Tomato and Avocado slices
Sour cream

Combine chopped tomatoes, onions and salt; mix well. Heat about
1/2 inch oil in skillet until hot but not smoking. Quickly fry each
tortilla in oil to soften, about 2 seconds on each side; drain on
paper towels. Dip 4 tortillas into picante sauce; place 1 inch
apart on baking sheet. Top each with 1/4 cup (or more) of chicken
1/4 cup (or more) of cheese. Dip 4 more tortillas into picante
sauce; place on cheese layer and top with 1/2 cup tomato mixture.
Dip remaining tortillas in picante sauce; place on tomato mixture.
Top with remaining chicken and cheese. Spoon remaining picante
sauce over chicken and cheese. Bake at 350 F for 15 to 20 minutes
or until hot. Garnish with lettuce, tomato and avocado slices;
serve with salsa, sour cream and black olives on the side.

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