Chicken Enchiladas - cooking recipe

Ingredients

1/2 lb. boneless chicken breasts, cooked, skinned and shredded
1 medium onion, chopped (1/2 c.)
4 oz. Monterey Jack cheese, shredded (about 1 c.), divided
1 (10 oz.) can enchilada sauce
1/2 c. water
8 (6-inch) corn tortillas

Preparation

In a medium bowl, combine the chicken, onion and half of the shredded cheese.
Set the mixture aside.