1/2 lb. boneless chicken breasts, cooked, skinned and shredded
1 med. onion, chopped (1/2 c.)
4 oz. Monterey Jack, shredded (about 1 c.), divided
1 (10 oz.) can enchilada sauce
1/2 c. water
8 (6 inch) corn tortillas

1. Combine chicken, onion and half the shredded cheese in a medium bowl.

2. In a skillet, combine enchilada sauce and water and heat the sauce to boiling.

3. Place tortilla into the sauce. When tortilla is limp remove it to a platter, letting the excess sauce drain back into the skillet.

4. Spoon 1/4 cup of cheese-chicken filling across the diameter of the tortilla.

5. Roll up the tortilla and set it seam side down in a baking pan or shallow casserole.

6. Repeat this procedure with the remaining tortillas, one by one, arranging them in a pan in a single layer.

7. Pour the remaining sauce over the rolled tortillas.

8. Sprinkle the remaining cheese over them, cover the pan or casserole with foil.

9. Bake enchiladas in a preheated 350 degree oven for 15 minutes.

10. Remove foil and bake for another 5 minutes or until they are heated through and lightly browned.