Chicken and Green Chile Enchiladas

3 1/2 C chopped cooked chicken
2/3 C *onion and garlic mixture
2 (4-oz) cans chopped green chilies
1 T chopped fresh cilantro
3 (10 oz) cans enchilada sauce
2 cups 8 oz) shredded Mexican four cheese blend, divided
8 (9 inch) burrito size flour tortillas
Preheat oven to 425. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce and 1/2 cup cheese. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up and place, seam sides down, in a lightly greased 13 x 9 inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining cup cheese. Bake covered at 425 for 20 minutes; uncover an bake 10 minutes or until cheese is melted and golden brown.

*Onion and Garlic Mixture: Makes about 1 1/3 cups It has a lot of uses. Its great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns or mixed into hamburger patties. 2 Cup s chopped onion (1 large onion) 1 Tbsp vegetable oil, 3 garlic cloves, chopped. Store in an airtight container up to 5 days.