Chicken and Cheese Enchilada

Onion - 1, sliced

Salsa - 2 cup

Tortilla - 8

Chicken - 3 cup, shredded

Mozzarella or Monterey Jack Cheese - 2 1/2 cup

Cilantro

Oil - 2 tbsp.

Queso fresco - 3/4 cup

Toss the Chicken with 2 cups shredded Cheese in a bowl.

Stack the Tortillas, wrap in a damp paper towel and microwave until warm and soft, 1 minute; keep covered.

Spoon a portion of the Chicken mixture down the middle of each Tortilla. Add a few Cilantro leaves and roll up.

Place the Enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons Oil. Broil until crisp and golden, 3 minutes.

Pour the Tomatillo sauce over the Enchiladas and top with the remaining shredded cheese.

Return to the oven and broil until the Cheese is bubbly and golden brown, 3 to 5 minutes.

Garnish with the Onion rings, Queso fresco and Cilantro.