Easy Chicken Enchiladas ~ Made June 5th

                                                          Mmmmm Mexican food Easy

Gooseberry Patch Cookbook: Comfort foods

Page: 145

Made: June 5th

8 oz. can chicken drained  1 onion, chopped (I used onion powder)

8 oz. pkg. Mexican cheese  2-15oz. cans enchilada sauce  10-12 flour tortillas

1. Combine chicken, onion, 1 cup of cheese, and 1/2 cup sauce in large bowl; set aside.
2. Spoon enough sauce into a lightly greased 13x9-in. baking pan to barley cover the bottom; set aside.
3. Spoon remaining sauce into skillet; heat thorough. Dip both sides of the tortilla  into sauce to soften slightly; transfer to baking pan.
4. Fill each tortilla with 1/4 cup chicken mixture; roll up.
5. Sprinkle with remaining cheese. Bake uncovered at  350 degrees for 20 min. Top with desired toppings.
6. Serves 5-6