Chicken-and-Green Chile Enchiladas

By ezunich

Ingredients

• 3 1/2 cups chopped cooked chicken
• 2/3 cup Onion-and-Garlic Mixture
• 2 (4-oz.) cans chopped green chiles
• 1 tbsp. chopped fresh cilantro
• 3 (10 oz.) cans enchilada sauce, divided
• 2 cups (8 oz.) shredded Mexican four cheese blend, divided
• 8 (9-inch) burrito-size flour tortillas
• Onion-Garlic Mixture
• 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 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

Onion-Garlic Mixture
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 refrigerator up to 5 days.

(use for a bruschetta, mashed potatoes, hamburgers