1. Preheat oven to 375 degrees. 2. Mist a 9 by 13 inch baking dish with cooking spray. 3. Warm oil in a medium skillet over medium heat. 4. Add onion and cook, stirring, until softened but not browned, 5 minutes. Add garlic and jalapeno and cook two minutes longer, stirring often. 5. Remove from heat and let cool. 6. In a large bowl, combine onion mixture, chicken, 1 cup cheese. 7. 1/2 cup salsa and mild green chilies. Stir until well combined. 8. Pour broth into skillet and heat until almost simmering. Working one at a time, dip corn tortilla into broth taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp of chicken mixture down center of the tortilla. Roll tortilla around filling like a cigar and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining cheese on top. 9. Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot througout, about 20 minutes. Just before servings, sprinkle with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
