Chicken Enchiladas

1 onion, chopped
2 cloves garlic, minced
1 (4 ounce) can chopped green chiles
1 pound cooked chicken, shredded
1 (10 ounce) can enchilada sauce
1/2 cup jalapeño jack cheese, shredded
10 corn tortillas, warmed

Sauté onion and garlic in a large oiled skillet over medium heat, about 5 minutes. Add chiles, chicken and enchilada sauce; cook 2 minutes.

Fold in cheese. Remove from heat. Dip each warmed tortilla in water; shake off excess. Fill each tortilla with 1/3 cup chicken mixture and roll up. Place seam-side down in an oiled baking pan. Sprinkle with cheese. Bake at 375 degrees F for 10 minutes. Broil for 5 minutes and serve hot.

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