2 c. cooked chicken
1 pkg. corn tortillas
8 oz. shredded cheddar
1 sm. can green chilies (opt.)
8 oz. Old El Paso enchilada sauce
1 sm. onion
2 tbsp. oil

Fry corn tortillas for 10 seconds each side in oil. Stuff each tortilla with a moderate amount of chicken. Roll each stuffed tortilla and place each completed tortilla in a rectangular baking dish. After filling the dish with stuffed tortillas, spread all enchilada sauce over all enchiladas. Top with cheese, onions and green chilies. Bake at 350 degrees for 30 minutes or until cheese is melted.