3 lb. boiled chicken, diced
1 c. Swiss cheese
1/2 c. med. chopped onion
1 tbsp. oil
1 pkg. corn tortillas
3/4 c. chili powder
1/2 tsp. garlic powder
3/4 c. flour
More grated cheese

FILLING: Mix chicken, cheese and onions in a bowl. In a saucepan, mix chili powder, oil, flour, garlic powder and simmer until slightly thickened. Put oil in skillet and heat. Lay tortillas in hot oil and immediately take out and put 1/4 cup filling in center of each tortilla. Roll up and place seam side down in shallow baking dish. Repeat until all are filled. Cover with sauce and sprinkle with additional cheese. Bake at 350 degrees for 15 to 20 minutes. Picante sauce may be added on top of enchiladas.