From Southern Living 2009
3 1/2 C chopped or shredded cooked chicken
2/3 C onion and garlic mixture (sautee 2 C chopped onions and 3 garlic cloves together)
2 (4oz) cans chopped green chiles
1 T chopped fresh cilantro
3 (10oz) cans enchilada sauce, divided
2 C (8oz) shredded mexican cheese, divided
8 (9 in) burrito size flour tortillas
1. Preheat oven to 425. Stir together first 4 ingredients, 1 1/2C enchilada sauce, and 1 C cheese.
2. Spoon about half a cup chicken mixture down center of each tortilla, roll tortillas up and place seam sides down in a lightly greased 13x9in baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 C cheese.
3. Bake covered at 425 for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.
I like to serve this with sour cream, saffron rice, shredded lettuce, diced tomatoes, green peppers and cheese on the top
