Chicken Enchiladas

1 Package Boneless Chicken Breasts (cubed)

1 Small Onion (chopped)

8 Oz. Monterey Jack Cheese (grated)

8 Oz. Sharp Cheddar Cheese (grated)

24 Corn Tortilla Shells

1 Batch Enchilada Sauce (see recipe)

Olive Oil


Preheat oven to 350 degrees.

Make sauce and keep warm.

Saute chicken and onion in oil.

Add 1 cup of sauce and 1/2 of both cheeses.

On low heat, warm until cheese melts.

Dip each tortilla in the remaining sauce and place one heaping spoonful of chicken mixture in tortilla.

Roll tortilla and place, seamed side down, in an oblong greased baking dish; repeat until chicken mixture is gone.

Pour remaining sauce over tortillas and sprinkle remaining cheese on top.

Sprinkle with chopped onion, if desired.

Bake until cheese is bubbly.