Chicken, Chili And Cheese Enchiladas

1. 1

   Preheat oven to 375u00b0F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeno and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.

2. 2

   In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.

3. 3

   Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining cheese over top.

4. 4

   Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Just before serving, sprinkle with cilantro.

* Per serving · 4 servings · Values may vary.