Chicken Enchiladas
(from Jane Brody's Good Food Cookbook)
(Makes 4 servings)

(I double this for my family)

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

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

In a skillet, combine the enchilada sauce and water, and heat the sauce to boiling. Place a tortilla into the sauce. When the tortilla is limp, remove it to a platter, letting the excess sauce drain back into the skillet. Spoon a generous ¼ cup of chicken-cheese filling across the diameter of the tortilla. Roll up the tortilla, and set it seam side down in a baking pan or shallow casserole. Repeat this procedure with the remaining tortillas, one by one, arranging them in a pan in a single layer.

Pour the remaining sauce over the rolled tortillas, sprinkling the remaining cheese over them, cover the pan or casserole with foil, and bake the enchiladas in a preheated 350 degree oven for 15 minutes. Remove the foil, and bake the enchiladas for another 5 minutes or until they are heated through and lightly browned.