2 cans Chunk Chicken, drained
1 Onion, chopped
1 1/2 C Shredded Cheddar Cheese, divided
1 can Green Enchilada Sauce, divided
12 corn tortillas
Preheat oven to 400 degrees. Spray a casserole dish with nonstick spray and set aside.
Saute onion in oil or butter until soft. Add chicken, breaking up chunks, and cook until heated through. Add half the can of enchilada sauce and stir. Add 1 cup of shredded cheese and mix. Remove from heat.
Heat tortillas in the microwave for about 15 seconds, until slightly warm. Lay tortillas flat, and evenly distribute chicken mixture between the centers. Wrap the tortillas up tightly, and place them in the casserole dish with a toothpick to keep them closed.
Pour remaining enchilada sauce over the enchiladas. Evenly sprinkle remaining 1/2 cup cheese over the enchiladas. Bake in the oven until hot, about 15 minutes. Serve with sour cream, shredded lettuce, and diced tomatoes.