Type what you have

Ingredients

• ✓ oil
• roast beef
• gravy
• pepper jack cheese
• green chile
• corn tortilla

Instructions

1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Ingredients

• ✓ oil
• banana
• milk
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• white sugar
• baking powder
• salt
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with 12 paper liners.
2. 2 Combine mashed banana, oil, milk, egg, and vanilla extract in a medium bowl. Sift flour and cocoa powder into a large bowl. Add sugar, baking powder, and salt into the flour mixture; mix to combine. Add wet ingredients to dry ingredients, mixing until just combined. Batter should be wet enough to scoop into muffin liners; add a little extra milk if your mixture is too dry.
3. 3 Stir chocolate chips into batter. Scoop batter into muffin liners.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 12 to 15 minutes.

By Vickie Cross

Ingredients

• ✓ oil
• water
• couscous
• kalamata olive
• red bell pepper
• sun-dried tomato
• feta cheese
• parsley

Instructions

1. 1 Bring water to a boil in a saucepan. Remove from the heat, and stir in couscous. Cover and let stand for 10 minutes, then fluff with a fork. Set aside to cool slightly.
2. 2 Mix olives, red bell pepper, sun-dried tomatoes, and couscous together in a bowl. Stir about 1 tablespoon liquid from olives and 1 tablespoon oil from sun-dried tomatoes into the couscous mixture until moistened. Add more oil as needed. Fold in feta cheese; sprinkle with parsley.

By DontWastetheCrumbscom

Ingredients

• ✓ oil
• chicken wing
• garlic powder
• onion powder
• black pepper
• seasoned salt
• monosodium glutamate
• yellow mustard
• all-purpose flour

Instructions

1. 1 Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.
2. 2 Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.
3. 3 Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).
4. 4 Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.

By Othasha Thomas

Ingredients

• ✓ oil
• pork sausage
• worcestershire sauce
• egg
• flour
• salt
• black pepper
• egg
• bread crumb

Instructions

1. 1 In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
2. 2 Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
3. 3 Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

By UKLAINE

Ingredients

• ✓ oil
• chicken breast
• egg
• buttermilk
• garlic powder
• all-purpose flour
• bread crumb
• baking powder
• salt

Instructions

1. 1 Place chicken strips into a large, resealable plastic bag. Mix egg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours.
2. 2 Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag.
3. 3 Remove chicken from the refrigerator; drain and discard buttermilk mixture. Place chicken in the bag with flour mixture; seal, then shake to coat.
4. 4 Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C).
5. 5 Carefully place coated chicken into the skillet. Fry in hot oil until golden brown and juices run clear. Transfer chicken to a paper towel-lined plate to drain. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Janet Shannon

Ingredients

• ✓ oil
• potato
• chicken broth
• white vinegar
• onion
• bacon
• dill
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes; drain.
2. 2 Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

By Lish Cook

Ingredients

• ✓ oil
• russet potato
• carrot
• beet
• yellow onion
• herring fillet
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ oil
• heirloom tomato
• onion
• garlic
• italian seasoning
• chicken stock
• tomato
• salt
• spinach
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
2. 2 Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
3. 3 Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
4. 4 Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
5. 5 Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
8. 8 Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

By Brandy Kozloski

Ingredients

• ✓ oil
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• salt
• bacon drippings
• buttermilk
• egg
• baking soda
• hot dog
• wooden stick

Instructions

1. 1 Heat oil in a deep fryer to 365 degrees F (185 degrees C).
2. 2 Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl; stir in bacon drippings. Make a well in center; stir buttermilk, egg, and baking soda into well until smooth and well blended.
3. 3 Pat hot dogs dry with paper towels; insert wooden skewers into hot dogs. Dip hot dogs into buttermilk batter, one at a time, shaking off excess. Deep fry in hot oil in batches a few at a time until deep golden brown. Drain on paper towels or serve on paper plates.

By ROBY

Ingredients

• ✓ oil
• chickpea
• sun-dried tomato
• feta cheese
• red onion
• garlic
• cilantro
• olive oil
• lemon juice
• salt

Instructions

1. 1 In a bowl, mix the garbanzo beans, sun-dried tomatoes, feta cheese, onion, garlic, and cilantro. In a separate bowl, whisk together the olive oil, lemon juice, and salt, and pour over the salad. Refrigerate at least 3 hours before serving.

By Lucie H

Ingredients

• ✓ oil
• all-purpose flour
• salt
• egg
• milk
• ground beef
• onion
• salt
• black pepper

Instructions

1. 1 In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
2. 2 In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
3. 3 Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
4. 4 Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

By LYSS17

Ingredients

• ✓ oil
• wooden stick
• all-purpose flour
• self-rising flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• lard
• shortening
• hot dog

Instructions

1. 1 Heat oil in a deep fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
2. 2 Stir together flour, self-rising flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add buttermilk, beaten egg, and lard; stir until batter is smooth. Set aside to rest briefly.
3. 3 Meanwhile, insert a wooden stick into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help batter stick.
4. 4 Dip each hot dog into batter and allow excess to drip off. If batter is not sticking, roll hot dogs in a little bit of flour first.
5. 5 Fry hot dogs, a few at a time, in hot oil until golden brown and heated through, 5 to 6 minutes. If hot dogs are very brown on the outside and cold on the inside, oil is too hot. Adjust temperature as needed.

By mandas stuff

Ingredients

• ✓ oil
• chickpea
• yellow onion
• parsley
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• coriander
• baking soda
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ oil
• red onion
• elbow macaroni
• mayonnaise
• pimento pepper
• dill pickle relish
• chow-chow
• mustard
• cajun seasoning
• salt
• celery
• egg
• tuna

Instructions

1. 1 Place diced onion in a large bowl and cover with cold water. Let sit for 5 minutes. Drain into a colander.
2. 2 While onion soaks, bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain into the same colander as red onion and run under cold water to stop cooking and cool to room temperature.
3. 3 Place mayonnaise, pimentos, relish, chow-chow, mustard, Cajun seasoning, and salt in a large bowl and stir to combine. Add pasta, red onion, and celery and stir to combine. Gently fold in tuna and eggs to combine.

By Ali Ramee

Ingredients

• ✓ oil
• egg
• tuna
• oregano
• thyme
• olive oil
• artichoke heart
• pickle
• black olive
• green olive
• corn
• button mushroom
• swiss cheese
• prosciutto cotto
• salt
• pea
• carrot
• long-grain rice
• water

Instructions

1. 1 Combine water, rice, carrot, peas, and salt in a saucepan. Bring to a boil; reduce heat and simmer until rice is tender but still firm to the bite, about 14 minutes. Drain excess water; let cool, 10 to 15 minutes.
2. 2 Mix prosciutto cotto, Swiss cheese, button mushrooms, corn, green olives, black olives, pickle, artichoke hearts, olive oil, thyme, and oregano together in a large bowl. Stir in cooled rice mixture. Fold tuna into the salad.
3. 3 Divide salad among 4 serving plates; garnish with hard-boiled eggs. Chill before serving, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ oil
• corn tortilla
• salt

Instructions

1. 1 Heat 1/4 inch oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Working in small batches, fry tortilla wedges in hot oil until crisp, about 2 minutes. Remove from the heat and drain on paper towels. Season warm chips with salt.

By Kirstin

Ingredients

• ✓ oil
• poblano chile pepper
• queso asadero
• all-purpose flour

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• ✓ oil
• onion
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• ✓ oil
• masa harina
• salt
• water

Instructions

1. 1 Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
2. 2 Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
3. 3 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
4. 4 Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
5. 5 Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

By Alicia Taylor

Ingredients

• ✓ oil
• onion
• cilantro
• jalapeno pepper
• garlic
• lime juice
• beer
• tequila
• black pepper
• cumin

Instructions

1. 1 Combine the onion, cilantro, jalapeno pepper, garlic, oil, lime juice, beer, tequila, black pepper, and cumin in a blender; blend until smooth. Marinate fish or shrimp in the refrigerator in this marinade up to 2 hours before grilling.

By CHEFMAN1965

Ingredients

• ✓ oil
• egg roll wrapper
• ground beef
• taco seasoning mix
• green chili
• pepper jack cheese

Instructions

1. 1 Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, then drain off grease. Add taco seasoning and cook according to package directions. Set aside.
2. 2 Heat 1-inch-deep oil in a large skillet or preheat a deep fryer to 375 degrees F (190 degrees C).
3. 3 Lay out one egg roll wrapper at a time. Place a rounded tablespoon of seasoned ground beef in the center. Top with a small spoonful of green chilies and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with water if necessary. Repeat with remaining wrappers and filling.
4. 4 Fry rolls in hot oil until golden brown on all sides, about 5 minutes. Remove from oil to drain on paper towels. Serve hot and fresh.

By STEPHANIEJO

Ingredients

• ✓ oil
• portobello mushroom
• onion
• black bean
• tomato
• chorizo sausage spice seasoning
• spinach
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat until sizzling. Add mushrooms and onion and cook until mushrooms begin to soften, about 5 minutes. Add beans, diced tomatoes, and 2 tablespoons reserved tomato juice. Season with chorizo sausage seasoning and cook, stirring constantly, about 4 minutes. Add spinach and cook until wilted, about 5 minutes.
2. 2 Add a few tablespoons of the vegetable mixture to the middle of a warmed tortilla. Fold in the outer edges, beginning at the middle edge of tortilla, and fold inward towards the filling; continue rolling until filling is enclosed. Repeat with remaining tortillas and filling.

By thedailygourmet

Ingredients

• ✓ oil
• egg
• cake flour
• confectioners' sugar
• salt
• honey
• walnut

Instructions

1. 1 Whisk eggs together in a large bowl. Combine the cake flour, confectioners' sugar and salt; gradually stir into the eggs to make a stiff dough.
2. 2 Heat oil in a deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). Pinch off walnut sized pieces of dough, and roll them out into thin circles on a lightly floured surface.
3. 3 Fry in hot oil for 3 to 4 minutes, turning once to brown evenly on both sides. Drain on paper towels, and cool. Drizzle honey over the tops, and sprinkle with chopped nuts.

By JimMorrison

Ingredients

• ✓ oil
• masa harina
• water
• salt
• all-purpose flour
• baking powder
• shortening

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ oil
• corn tortilla
• onion
• egg
• salt
• tomato sauce
• water
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Heat oil in a large, heavy skillet to 350 degrees F (175 degrees C).
2. 2 Fry tortillas and onion in hot oil until crisp and golden brown, stirring frequently.
3. 3 Remove to a paper towel-lined plate to drain. Drain the skillet, leaving only a thin residue of oil.
4. 4 Place the skillet over medium heat. Return fried tortillas and onion to the skillet and stir in beaten eggs; season with salt. Cook and stir until eggs are firm.
5. 5 Stir in tomato salsa and water. Reduce heat and simmer until thickened, about 10 minutes.
6. 6 Sprinkle with cheese and continue cooking until cheese is melted.

By Jessica Mariscal

Ingredients

• ✓ oil
• all-purpose flour
• shortening
• baking powder
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, shortening, baking powder, and salt in a large bowl; stir in water until dough is smooth. Cover and set aside for 20 minutes.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C). Roll dough out on a floured board until ⅛- to ¼-inch thick.
4. 4 Cut into 3-inch squares.
5. 5 Fry dough squares in the preheated oil until golden brown on both sides.
6. 6 Drain on paper towels and serve hot.

By Leaz

Ingredients

• ✓ oil
• cheddar cheese
• monterey jack cheese
• red enchilada sauce
• onion
• black olive
• corn tortilla
• turkey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Ingredients

• ✓ oil
• anaheim chile pepper
• cheddar cheese
• milk
• all-purpose flour
• egg
• baking powder
• baking soda
• salt
• canola oil

Instructions

1. 1 Remove seeds and membranes from chile peppers. Stuff each pepper with a strip of Cheddar.
2. 2 Mix milk, 1 cup flour, egg, baking powder, baking soda, salt, and 1 teaspoon canola oil together in a small bowl until well combined. Place remaining 1/2 cup flour on a shallow plate.
3. 3 Pour 1 inch oil into a heavy frying pan. Heat over medium-high heat.
4. 4 Roll each pepper in flour, then dip in batter. Fry in batches until lightly browned on both sides.

By PANCHITA

Ingredients

• ✓ oil
• sour cream
• tomatillo salsa
• onion
• garlic
• chicken breast
• green chile
• shredded four cheese
• flour tortilla

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Mix sour cream and salsa until well blended. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese.
3. 3 Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
4. 4 Bake 15 to 20 min. or until heated through.

By Kraft