• 5servings
  • 15minutes
  • 366calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 Mission® Corn Tortillas heated

  2. 1 tablespoon vegetable oil

  3. 1 onion chopped

  4. 2 cloves garlic, minced

  5. 1 (4 ounce) can green chilies, chopped

  6. 1 pound cooked chicken, shredded

  7. 1 (10 ounce) can enchilada sauce

  8. 1/2 cup jalapeno jack cheese, shredded

  9. cooking spray

Instructions Jump to Ingredients ↑

  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.


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