Ingredients :

• 1 tablespoon canola oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 can chopped green chiles
• 12 corn tortillas
• Optional: Sour cream, guacamole and salsa
• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic, cumin, oregano, chili powder and cayenne; cook 1 minute longer. Add chicken, cheese and chiles. Cook and stir until cheese is almost melted. Remove from skillet; wipe skillet clean.
• Place skillet over medium heat; cook each tortilla in 1/4 tsp oil, 5 seconds on each side.
• Place 2 tablespoons filling over lower third of each tortilla. Roll up tightly. Secure with toothpicks. Arrange on a greased baking sheet. Bake until lightly browned. 7-9 minutes. Discard toothpicks. If desired, serve with optional toppings.