Chicken Enchiladas

Serves 6.
12 oz. fully cooked seasoned shredded chicken
3/4 to 1 cup chopped onion
2 cups cheese
large tomato, chopped
1 can enchilada sauce
12 corn or flour tortillas

1- Heat oven to 425°, spray 9 X 13" baking pan with non stick cooking spray
2- Combine chicken, onion, shredded cheese and chopped tomato in large bowl.
    Stir in half of the enchilada sauce, reserving the remaining for later use. Set mixture aside.
3- Heat tortillas until soft, then spread 1/4 cup (or more) enchilada mixture down
    center of each tortilla and roll lightly. Place in pan and spray the enchiladas with non stick
    spray to keep moist during baking; set aside.
4- Stir the other half of enchilada sauce into remaining enchilada mixture and pour over center of the enchiladas.
5- Bake uncovered until cheese is bubbly on the edges and tortillas are golden - about 20 minutes.
    Serve immediately.