1 chicken
2 tomatoes
1 onion
Salt, pepper and garlic powder to taste
1 doz. corn tortillas
1 lg. can mild enchilada sauce
1 sm. can hot enchilada sauce
Monterey or cheddar cheese, as required

Boil 1 chicken, seasoned with salt, pepper and garlic powder, skin, debone and chop. Chop 1 onion and cook in small amount of fat or oil until clear.

Add 2 chopped tomatoes and chicken to onions. Mix mild and hot enchilada sauce together, then add enough enchilada sauce to moisten.

Heat remainder of sauce. Heat corn tortillas in hot oil - drain and set aside.

Dip tortillas in sauce. Fill with chicken (mix). Add grated cheese. Roll up and lay in rows in shallow pan.

Pour remaining sauce over filled tortillas. Add more grated cheese and heat in oven until hot.