Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (4 oz.) chopped green chiles
• 1 lb. cooked chicken, shredded
• 1 can (10 oz.) enchilada sauce
• 1/2 cup jalapeño Jack cheese, shredded
• 10 Mission Corn Tortillas, warmed

Preparation

1. Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
2. Add chiles, chicken and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
3. 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.
4. Bake at 375°F for 10 minutes. Broil for 5 minutes and serve hot.

Source: Mission Foods