Chicken Enchiladas


1 can Enchilada Sauce
4 boned and skinned chicken breast halves -- ground
2 tbsps olive oil
1 tsp worcestershire sauce
2 tsps cumin
1/2 c peanut oil
chopped green onion
chopped jalapeno pepper
corn tortillas
Saute in large, heavy skillet over high heat the olive oil, chicken, worcestershire sauce and cumin. Cook just until chicken loses its pink color; remove immediately from skillet.
In small skillet heat peanut oil. Cook tortillas one at a time for about 5 seconds on each side, just until softened. As each tortilla is done drain it briefly, dip it in enchilada sauce and fill with 3 tbsp of chicken filling, chopped green onion and jalapenos. Roll up and place seam down in a baking dish lightly coated with sauce. When all the enchiladas are in the dish, pour a little sauce over them, add grated cheese and broil to melt cheese. Serve on a bed of lettuce and top each serving with sour cream and salsa.
Enjoy