Mole Enchiladas

12 corn tortillas
1 can mole sauce
1 can green chilis chopped
1 lb. longhorn cheese grated
1 cup sour cream
lettuce chopped
tomatoes chopped
cooking oil
chicken, beef or cheese for filling shredded
Fry each tortilla lightly in oil before filling with meat,
chicken or cheese and the green chili. Roll up tortillas. 
Heat the mole sauce and pour over the enchiladas. Top with 
shredded cheese and heat in a warm oven for five minutes and 
garnish with sour cream and lettuce and tomatoes.