https://youtu.be/JnpDZpXVKM4

Join Newsprint in celebrating Cinco de Mayo with this delicious recipe for enchiladas! 

Ingredients

Extra virgin olive oil

19-ounce can red enchilada sauce

10.5-ounce can condensed cream of chicken soup

One 8-ounce container sour cream 

4 cups shredded meat from 1 store-bought rotisserie chicken 

One 4-ounce can diced green chiles 

3 1/2 cups shredded cheese

8-10 flour tortillas 

Diced tomatoes 

1 lime, cut into wedges