1 butterflied chicken breast
1 large can of Old El Paso red enchilada sauce, mild
1/2 - 1 onion finely diced
8-10 tortillas
Shredded cheese
1. Flatten chicken, season with salt and pepper, and grill.
2. Saute diced onions in a small pan.
3. Dice chicken into small pieces and put into a bowl. Add onion and about a cup of enchilada sauce and mix well.
4. Warm can of Old El Paso red enchilada sauce with 1/2 can of water in a large sauce pan.
5. Dip one tortilla into enchilada sauce, top with 1/3 to 1/2 cup of chicken/onion mix. Roll the tortilla up and place into a casserole dish.
6. Bake at 375 degrees for 20 minutes. Add shredded cheese to top and bake until melted.
