Chicken Enchiladas

1. 1

   Saute onion and chopped garlic in oil in a large skillet, about 5 minute Add chopped green chilis, chicken and enchilada sauce.

2. 2

   Cook 2 minute Stir in 1/2 cup of the shredded cheese and remove from heat.

3. 3

   Coat a 13X9 pan with nonstick cooking spray.

4. 4

   Microwave corn tortillas 6 at a time covered with a damp paper towel.

5. 5

   Dip each tortilla in warm water then shake it off.

6. 6

   Fill each with about 1/3 cup of the chicken mixture, roll up and place seam side down in the pan.

7. 7

   Top with Half and Half and sprinkle with remaining pepper jack cheese.

8. 8

   Bake at 375 degrees for 10 minute then broil 5 min or until golden.

No additional tips available.