Chicken Enchiladas - cooking recipe

Ingredients

1/3 c. chopped yellow onion
1 Tbsp. butter
2 c. cooked, shredded chicken or turkey
1 (16 oz.) can stewed tomatoes
1/4 c. salsa
1/4 to 1/2 tsp. chili powder
canned green chilies (optional)
salt and pepper
1 (11 oz.) can enchilada sauce (mild or hot)
8 flour tortillas
1/4 c. salsa
3/4 c. shredded Monterey Jack cheese

Preparation

Preheat oven to 450\u00b0.
In a large skillet, saute onion in butter until softened.
Add next 6 ingredients and heat through. Keep warm over low heat.
Cover bottom of a 12 x 8 x 2-inch baking dish with 1/2 the enchilada sauce.
One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased skillet until soft and pliable.
Place 1/4 to 1/3 cup meat mixture on each tortilla and roll; place in a baking dish.
Repeat.
Top with remaining enchilada sauce, salsa and cheese.
Cover and bake until heated through (20 minutes).