Chicken Enchiladas

This is a quick and easy recipe that came from my friend Kathy. If you have cooked chicken this comes together quick and seems like you cooked all day.

• Ready In: 25 mins
• Serves: 5

Ingredients

• 1  onion, chopped
• 2  garlic cloves, finely chopped
• 1  tablespoon  oil
• 1 (4 ounce) can  roasted green chilies
• 3  cups  cooked chicken, shredded
• 1 (10 ounce) can  mild enchilada sauce
• 2  cups jalapeno jack cheese, shredded
• 1  cup half-and-half
• 10  corn tortillas

Directions

1. Saute onion and chopped garlic in oil in a large skillet, about 5 minute Add chopped green chilis, chicken and enchilada sauce. Cook 2 minute Stir in 1/2 cup of the shredded cheese and remove from heat.
2. Coat a 13X9 pan with nonstick cooking spray.
3. Microwave corn tortillas 6 at a time covered with a damp paper towel.
4. Dip each tortilla in warm water then shake it off.
5. Fill each with about 1/3 cup of the chicken mixture, roll up and place seam side down in the pan.
6. Top with Half and Half and sprinkle with remaining pepper jack cheese.
7. Bake at 375 degrees for 10 minute then broil 5 min or until golden.