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chicken Enchiladas 1 Onion, Chopped
2 Cloves Garlic, Minced
1 (4 Ounce) Can Chopped Green Chiles
1 Pound Cooked Chicken, Shredded
1 (10 Ounce) Can Enchilada Sauce
1/2 Cup Jalapeño Jack Cheese, Shredded
10 Corn Tortillas, Warmed sauté Onion And Garlic In A Large Oiled Skillet Over Medium Heat, About 5 Minutes. Add Chiles, Chicken And Enchilada Sauce; Cook 2 Minutes. fold In Cheese. Remove From Heat. Dip Each Warmed Tortilla In Water; Shake Off Excess. Fill Each Tortilla With 1/3 Cup Chicken Mixture And Roll Up. Place Seam-side Down In An Oiled Baking Pan. Sprinkle With Cheese. Bake At 375 Degrees F For 10 Minutes. Broil For 5 Minutes And Serve Hot. |
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