Chicken Enchiladas

Ingredients

• 10  corn tortillas heated mission®
• 10 ounce enchilada sauce canned
• 2 cloves garlic minced
• 4 ounce chilies green chopped canned
• 0.5 cup jalapeno jack cheese shredded
• 1  onion chopped
• 1 pound meat from a rotisserie chicken shredded cooked
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• oven
• baking pan

Directions

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.
3. Remove from heat.
4. Fill each tortilla with 1/3 cup of chicken mixture and roll up.
5. Place seam side down in an oiled (pan spray) baking pan. (tip: Dip each warmed tortilla in water, shake off excess before filling with ingredients.)
6. Sprinkle with cheese.
7. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.