Chicken Enchiladas - cooking recipe

Ingredients

1 (10 oz.) can enchilada sauce
2 (5 oz.) cans chunk white chicken, drained
1 1/2 c. shredded Cheddar cheese
1 (4 oz.) can chopped green chilies
1 small onion, chopped
8 corn tortillas (6-inches each)

Preparation

Spread 1/2 can enchilada sauce in 3-quart oblong baking dish. Set aside. Combine chicken, 1 cup cheese, chilies and onion. Spread about 1/3 cup mixture along one side of tortilla. Roll jelly roll fashion and place seam side down in dish. Pour remaining 1/2 can of enchilada sauce over enchiladas. Sprinkle remaining 1/2 cup of cheese on top. Cover with foil and bake at 350\u00b0 for 25 minutes.