Chicken Enchiladas

• Preheat oven to 350°F
• Grease a 9x13-in baking dish

Ingredients

• 1 Tbs vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups cooked chicken, shredded
• 1 can (4 oz) chopped green chiles
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 cup shredded Monterey Jack or cheddar cheese
• 12 (6-in) corn tortillas
• 2 1/2 cups red enchilada sauce
• 1 1/2 cups shredded Monterey Jack or cheddar cheese

Steps

1. saute until soft 5 min: vegetable oil, onion, garlic
2. stir together for filling: step 1, cooked chicken, chopped green chiles, ground cumin, salt, shredded Monterey Jack or cheddar cheese
3. wrap in a damp paper towel, microwave 20 to 30 sec until pliable: corn tortillas
4. fill each with about 1/3 cup, roll, set seam down in dish: step 2, step 3
5. pour sauce over, sprinkle cheese: step 4, red enchilada sauce, shredded Monterey Jack or cheddar cheese
6. bake 350°F until bubbly and cheese melts 20 to 25 min: step 5