Green Enchiladas

Directions

1. 1
   In a blender, combine cilantro, jalapeno, salt, sugar, shortening, parsley and green salsa until very smooth.
2. 2
   Pour into a saucepan and heat on low.
3. 3
   In a separate bowl, combine the cooked chicken, Monterey Jack cheese, black olives and sour cream.
4. 4
   Set aside.
5. 5
   Heat the oil in a frying pan.
6. 6
   Dip a tortilla in the heated oil until soft and flexible, then in the heated salsa.
7. 7
   Fill with about 1/4 c. of the chicken mixture, roll and place in a baking dish.
8. 8
   Repeat until chicken mixture is gone.
9. 9
   Pour the excess salsa and cream over the enchiladas.
10. 10
    Top with green onions.
11. 11
    Bake at 350° for 20 minutes.
12. 12
    If you freeze the enchiladas, wait to add the cream and green onions until you are ready to bake.