Chicken-and-Green Chile Enchiladas

By t1bishop

Fiesta night! A deli-roasted chicken helps make short work of this classic Mexican entree. Luscious? Absolutely. In fact, we guarantee your family
will clamor for seconds.

Ingredients

• Onion-and- Garlic Mixture:
• 3 1/2 cups chopped cooked chicken
• 2/3 cup Onion-and-Garlic Mixture
• 2 (8-oz.) cans chopped green chiles
• 1 Tbsp. chopped fresh cilantro
• 3 (10-0Z.) cans enchilada sauce,
• divided
• 2 cups (8 oz.) shredded Mexican four cheese blend, divided
• 8 (9-inch) burrito-size flour tortillas
• 2 cups chopped onion (1 large onion)
• 1 Tbsp. vegetable oil
• 3 garlic cloves, chopped

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 425°. Stir together
first 4 ingredients, 1 1/2 cups enchilada
sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture
down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 4250 for 20 minutes;
uncover and bake 10 minutes or until
cheese is melted and golden brown.

Onion and garlic mixure:

2 cups chopped onion (1 large onion)
1 Tbsp. vegetable oil
3 garlic cloves, chopped

1. Saute onion in hot oil in a 3 1/2-qt saucepan over medium heat 8 minutes or until tender; add garlic, and saute 2 minutes. Store in an airtight container in a refrigerator up to 5 days.