Corn tortillas are filled with a mixture of shredded chicken, enchilada sauce, Mexican-blend cheese, green chilies, and onion, rolled-up and baked until crisp.

Ingredients:
Chicken (2 cups, cooked and shredded), Corn tortillas (24), Green chilies {1 can (4 oz.) diced}, Mexican 4-Cheese blend (1 cup Shredded), Mild enchilada sauce {1 can (10 oz.)}, Minced onion (1/2 cup), Garlic salt (1/2 tsp.), Vegetable Oil (3/4 cup), Non-stick cooking spray

Method Of Preparation:-
Take a large bowl and combine chicken, sauce, cheese blend, onion chilies and garlic salt. Mix them well and keep it at the side. Now in a skillet, heat vegetable oil and dip tortillas in oil with the help of tongs, for about 5 seconds from both sides. Drain them on the paper towel. Keep them warm. Now add chicken mixture in the tortillas and roll them. Now place the tortillas on a cookie sheet sprayed with the non stick cooking spray. Bake them at 400F for approx. 15 minutes or until the desired crispiness.

Number of servings: 6 servings