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Ingredients
- 2 cups cooked, shredded chicken
- 1 can (10 oz) mild enchilada sauce
- 1 cup shredded 4 cheese Mexican
- 1/2 cup minced onion
- 1 can (4 oz) diced green chiles
- 1 tsp garlic salt
- 3/4 cup canola oil
- 24 corn tortillas
Preparation
Step 1
Large bowl, combine first 6 ingredients; mix well. Set aside. In a small skillet heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortill; roll tortillas jellyroll fashin. Place seam side down on cookie sheet sprayed with cooking spray. Bake 400 for 15 minutes.