Chicken Enchiladas
1 onion, chopped
2 cloves garlic, minced
1 can (4 ounces) chopped green chiles
1 pound cooked chicken, shredded
1 can (10 ounce) 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 375ºF for 10 minutes.
Broil for 5 minutes and serve hot.