Café Olé’s Chicken Enchiladas

Poach boneless breasts of chicken until tender. Shred, add green chilies (with juice; about four ounces to two cups meat), about a tablespoon lime juice and sour cream to bind, season with equal parts cumin, chili powder and granulated garlic, salt to taste. Keep warm, roll in 6-in. flour tortillas heated and brushed with corn oil. Top with a white queso made with corn oil and jack cheese seasoned with the same spice mixture. Serve with beans.

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