Chicken-and-Green Chile Enchiladas

Prep: 20 min., Bake: 30 min. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.

Yield: Makes 4 to 6 servings

Ingredients

• 3 1/2  cups  chopped cooked chicken
• 2/3  cup  Onion-and-Garlic Mixture
• 2  (4-oz.) cans chopped green chiles
• 1  tablespoon  chopped fresh cilantro
• 3  (10-oz.) cans enchilada sauce, divided
• 2  cups  (8 oz.) shredded Mexican four-cheese blend, divided
• 8  (9-inch) burrito-size flour tortillas

Preparation

1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.

2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.

3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.