1 chicken, boiled and deboned (or canned chicken)
1 pkg. corn tortillas
1 can Old El Paso Enchilada sauce
1 reg. can Armour Chili (no beans)
1 med. onion, diced
1 lb. or so grated Muenster cheese
1/2 c. or so cooking oil

Boil chicken and debone. Heat oil in small skillet. Heat enchilada sauce in another skillet. Dip tortillas in warm oil to soften; do not fry. Then dip tortilla in warm enchilada sauce to coat. Arrange chicken, onion and cheese on coated tortilla and roll. Place in shallow baking dish. Repeat for each tortilla. Add the chili to any remaining enchilada sauce in skillet. Warm a little bit to make it spreadable. Spread chili over enchilada in dish. Sprinkle with remaining cheese and onion. Bake in 375 degree oven for 15-20 minutes until heated through and cheese is melted. Note: Can substitute ground beef, roast beef or just cheese instead of chicken.