1/2-1 lb. cooked chicken
1 med. onion, chopped
1 c. Monterey Jack or Muenster cheese, grated (divided)
1 (19 oz.) can red kidney beans, drained, rinsed and lightly mashed
1 c. frozen corn
1 (10 oz.) can enchilada sauce
1/2 c. water
Flour tortillas
Yellow rice
Cornbread

Cut chicken into cubes and combine with onion, 1/2 cup cheese, beans, corn. In skillet, heat enchilada sauce and water. Add tortillas one at a time to coat. Fill and roll with chicken mixture and put in baking dish. Pour over remaining sauce. Sprinkle with 1/2 cup of cheese. Cover with foil.

Bake in preheated 350 degree oven for 15 minutes; remove foil and bake additional 5-10 minutes. Serve with yellow rice and corn bread.