2 cups cooked, shredded chicken
1 can (10 oz) mild enchilada sauce
1 cup shredded four cheese Mexican cheese
½ cup minced onion
1 can (4 oz) diced green chilies
1 tsp garlic salt
¾ cup vegetable oil
24 corn tortillas
non-stick cooking spray
In a large bowl, combine first 6 ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortilla. Roll tortillas jellyroll fashion. Place seam side down on a cookie sheet sprayed with cooking spray. Bake at 400 for 15 minutes or until desired crispness.
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