3 cups shredded chicken
1/2 diced white onion
1 clove garlic, minced
1 tablespoon butter
3 cups shredded cheese
Large can of mild enchilada sauce
Small corn tortillas
Heat enchilada sauce in a sauce pan. Heat tortillas for 1.5 minutes in the microwave. Cook onions in butter until translucent and then add garlic, chicken and half the cheese.
I used a mix of cheddar cheese and Monterey Jack.
Dip each tortilla in sauce then fill with a few tablespoons of chicken mixture, roll and place in pan open side down.
Continue until all chicken mixture is used. I used the smallest corn tortilla I could find and filled a jelly roll pan. Drizzle top with remainder of sauce and top with cheese. Bake 350 degrees for 45 minutes.
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