Chicken Enchiladas

Boil 3-4 chicken breasts and shred

Cook chopped onion (I use about 1/2 medium-large onion, just according to taste)

Add chicken

Add can of green chilis and enough enchilada sauce to make mixture wet

In each tortilla, add a little enchilada sauce, chicken mixture, and shredded cheese

Roll and put into a 9x13 pan

I always put a layer of enchilada sauce on the bottom of the pan before putting them in to make them more saucy and make sure they get wet all over.

Pour enchilada sauce liberally over the top and add a layer of shredded cheese.

Bake @375* for about 10 minutes with foil over the top, and 10 minutes without foil, until bubbly.