Instructions: * Note: You can substitute Jack cheese with jalapenos for the Mexican-style cheese, if you prefer.

Combine chicken and broth in bowl. Toss to moisten meat. Add 1/3 cup shredded cheese. Toss again. Season with salt and pepper to taste.

Heat oil in medium nonstick skillet over high heat. When very hot, carefully working with 1 tortilla at a time, use tongs to quickly dip both sides of tortilla in oil (dont let them cook). Blot on paper towels. Stack hot tortillas and wrap in foil to keep warm.

Put about 1/4 cup chicken along center of each heated tortilla; roll up tightly. Place seam-side down in single layer in greased 13- by 9-inch baking dish. Pour salsa verde evenly over tortillas. Sprinkle remaining cheese over top. (Can be made ahead and refrigerated overnight, covered airtight.)

Bake at 375 degrees, covered, until very hot and cheese is melted, about 30 minutes. Uncover and bake 5 minutes more. Serve hot. Pass salsa, hot sauce and sour cream.

This recipe yields 6 servings.

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