Chicken Enchiladas

• 1 small can of hot chopped green chiles
• 1 package of cheddar cheese (shredded)
• 1 large white onion chopped
• chile powder
• 1 package corn tortillas
• approximately 1.5 lbs. of chicken breasts boiled and shredded
• 1 16 oz. can of enchilada sauce
• sour cream
• shredded lettuce

(I don't have exact amounts because I usually just wing it)

1. Wrap the 4 tortillas in a paper towel and warm them in the microwave.
2. Take a tortilla and fill it with the chicken, onions, green chiles (small amount), and cheese. Sprinkle with the chile powder (you decide how much of everything).
3. Pour a small amount of enchilada sauce in the bottom of a 13x9 inch baking dish.
4. Roll the tortilla and lay it seam down in the pan.
5. Repeat until you run out of ingredients or room in your pan.
6. Sprinkle remaining cheese, green chile, and onions on top of tortillas. Sprinkle with chile powder as well.
7. Pour enchilada sauce on top
8. Bake in oven at 350 degrees until cheese is melted and sauce is bubbly (about 20 minutes).
9. Serve with sour cream and shredded lettuce.