Chicken and Green Chile Enchiladas by Kim

From Southern Living, August 2009. Josh loves this too, and it went great with the Avocado-Tomato Toss as a side, which I will post as well.

3 1/2 cups chopped cooked chicken
2/3 cup Onion and Garlic Mixture (see directions at end of recipe)
2 (4 oz) cans chopped green chiles
1 Tbsp chopped fresh cilantro
3 (10 oz) cans enchilada sauce, divided
2 cups (8 oz) shredded Mexican four-cheese blend, divided
8 burrito sized tortillas

Preheat oven to 425 degrees. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam-side down, in a lightly greased 13x9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
Bake, covered, 20 minutes; uncover and bake 10 minutes until cheese is melted and golden brown.

Onion and Garlic Mixture:
1 large onion, chopped
1 Tbsp olive oil
3 garlic cloves, chopped
Saute onion in hot oil over medium heat 8 minutes or until tender; add garlic, saute 2 more minutes. (Can be stored in fridge up to 5 days.)