Chicken Enchiladas

4     Chicken Breasts
1     Medium Onion Diced
3     Cups Cheddar Cheese, Shredded (I used colbyjack)
10  Medium Flour Tortillas
2    Cans of Red Enchilada Sauce ( I used mild oneida)

Optional:
Can black beans
Jalapenos
Green Chilles
White Rice

1.  Preheat oven to 350
2.  Place 4 Raw chicken into pot of water, boil on high 20 min.  (I cooked mine in crotpot)
3.  Shred Chicken
4.  Mix cheese, onion, chicken, and 1 can red enchilada sauce in bowl.  (optional ingredients can be
     added too)
5.  Fill tortilla with mixture and roll it up.  Place in 9x13 pan with seams down.
6.  Pour 2nd can of red enchilada sauce over the top and top with cheese.
7.  Bake for 25-30 minutes until melted and bubbly.
8.  Serve with sour cream, salsa, lettuce, beans, or rice.

Freezer Instructions:
Don't bake put in freezer.  When ready to eat, thaw and cook 25-30 minutes as directed above.