Green Salsa (see salsa's for recipe)
1 large onion-finely chopped
Queso Fresco (Fresh Mexican Cheese)-crumbled/shredded (if you can't find it, use Monterrey Jack or Mozzarella)
Warm corn tortillas in a griddle to make them soft (don't over-cook), dip them in green salsa, add chicken, onion, cheese and roll, continue process until your baking pan is full and then pour green salsa over them. Top with onion and cheese. You can do a single or double layer, just repeat process. Bake at 350 until cheese melts. Serve enchiladas with sour cream, refried beans and rice.