10 Mission® Corn Tortillas heated 1 Onion chopped 2 cloves Garlic minced 1 can Green Chiles chopped 1 lb. cooked Chicken shredded 1 can (10 oz) Enchilada Sauce 1/2 cup Jalapeno Jack Cheese shredded
1. Saute 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 of 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.
Enjoy this delicious chicken enchiladas Mexican recipe!