If you have been reading my blog for any length of time, you know how much I love Mexican food. LOVE it. I've made these chicken enchiladas a few times and love them. They are not to spicy, even Tony loves them. I did not use the pepper cheese the recipe calls for, I found a great cheese mix that has all the white mexican cheeses in it. I believe it was made by Kraft. Serve these great enchiladas with sour cream or guacamole and have yourself a fiesta !!
10 Mission® Corn Tortillas heated
1 tablespoon vegetable oil
1 onion chopped
2 cloves garlic, minced
1 (4 ounce) can green chilies, chopped
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1/2 cup jalapeno jack cheese, shredded (I used a mexican cheese blend)
1.Saute onion and garlic in a large oiled skillet over medium heat, about 5 minutes.
2.Add chilies, chicken, and enchilada sauce; cook 2 minutes. Fold in cheese. Remove from heat.
3.Fill each tortilla with 1/3 cup of chicken mixture and roll up. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in enchilada sauce, shake off excess before filling with ingredients.)
4.Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.