2 cups cooked shredded chicken 1 can (10 oz.) mild enchilada sauce 1 cup Shredded Mexican 4-Cheese blend 1/2 cup minced onion 1 can (4 oz.) diced green chiles 1/2 tsp. garlic salt 3/4 cup Vegetable Oil 24 corn tortillas Non-stick cooking spray

Preparation
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 vegetable cooking spray. Bake at 400F for 15 minutes or until desired crispness.