1 small onion, chopped
2 cups cooked chicken, shredded
2-3 small cans enchilada sauce (I use 1 (or 2) red and 1 green)
1 lb. grated cheese (Monterey Jack and/or cheddar)
12-18 corn tortillas
Turn oven to 350 degrees. Chop onion and cook in an oiled frying pan until translucent.
Mix enchilada sauce in a shallow bowl and stir. Set aside.
Add shredded chicken to onions and heat through (sprinkle with a little garlic salt and add 1/2 cup or so of enchilada sauce.) Transfer chicken mixture to a plate or bowl and wash frying pan (or leave it and use a second one). Heat pan on medium high and coat with oil. Fry corn tortillas one at a time, just a few seconds on each side - softening them. You may have to add more oil after every 3 tortillas. Once the tortillas are done, assemble the enchiladas as follows:
First, dip the softened tortillas in the sauce.
Then fill with a little chicken and shredded cheese.
Roll and place seam side down in greased baking pan.
Drizzle remaining sauce over enchiladas.
Sprinkle with plenty of cheese and bake at 350 for about 20 minutes or until heated through.
Serve with refried [black] beans, rice, and a side salad.