Shred 2 cups chicken and add 1 cup shredded cheese. Add 4oz chopped green chiles, enchilada sauce (1 c), onions (1/2 c chopped), and garlic (1 tsp) to chicken. Spoon 2 Tb of mixture in the each tortilla and roll it up. Pin together with toothpicks. Heat oil to 375. Fry until golden brown. Drain on paper towels. Add toppings.