• 3½ cups chopped cooked chicken
• ⅔ cup Onion-and-Garlic Mixture
• 2 4-ounce cans chopped green chiles
• 1 tablespoon chopped fresh cilantro
• 3 10-ounce cans enchilada sauce, divided
• 2 cups (8 ounces) shredded Mexican four-cheese blend, divided
• 8 (9-inch) burrito-size flour tortillas

1. Preheat oven to 425º. Stir together first 4 ingredients, 1½ cups enchilada sauce, and 1 cup cheese.
2. Spoon about ½ cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13-inch-by-9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

Yield: Makes 4 to 6 servings