I know I can.
Chicken Enchiladas
10 corn (we prefer flour) tortillas, heated
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (4 oz.) can green chilies, chopped
1 lb. cooked chicken, shredded
1 (10 oz.) can enchilada sauce
1/2 cup Colby Jack cheese, grated
cooking spray
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. Remove from heat.
3. Fill each tortilla with 1/3 cup of chicken mixture and roll up. 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).
4. Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.
A few of our own recommendations:
The chicken has a lot more flavor if it is cooked in the sauce with everything. We left a little bit of the final saucy mixture, and a lot of cheese, to put on top of the enchiladas before throwing it in the oven. We probably would have another can of enchilada sauce just to pour on everything next time. Also, it's really good when served with sour cream, lettuce and tomato.
Enjoy!