Chicken Cilantro Enchiladas

• 2 cups cooked chicken
• 1 small onion, diced
• 1 garlic clove, minced
• 3 -4 sprigs fresh cilantro
• 1 1/3 cups chicken broth
• 1 (4 ounce) can green chili peppers, chopped
• 1 (15 ounce) can mild enchilada sauce
• 3 cups Mexican blend cheese
• 8 green onions, sliced
• 2 tablespoons chopped cilantro leaves
• 12 medium tortillas

1. Saute chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
2. Combine the chicken broth and enchilada sauce. Set aside.
3. For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
4. To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
5. Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
6. Bake at 350 degrees for 25-35 minutes.

chicken, onion, garlic, chicken broth, green chili peppers, enchilada sauce, blend cheese, green onions, cilantro, tortillas

Taken from www.food.com/recipe/chicken-cilantro-enchiladas-428396 (may not work)