Chicken Enchiladas - cooking recipe

Ingredients

5 skinned boneless chicken breast halves
1 1/2 Tbsp. chopped onion
3 (10 oz.) cans enchilada sauce
8 (6 inch) corn tortillas
1 1/2 c. Cheddar cheese
1/2 c. diced tomato
4 c. shredded lettuce

Preparation

Combine chicken and enough water to cover in a medium saucepan. Cook over medium heat until tender (about 15 to 20 minutes).
Drain and cool slightly.
Shred chicken and set aside.