Chicken Enchildas with Red Sauce

You could call these "dry" enchiladas. There is nothing inside except for chicken—like the enchiladas we'd get at a favorite dive in Dallas. Make extra batch of enchilada sauce (recipe coming) and freeze for future.

prep time: 30 minutes cook time: 40 minutes servings: 6

Shred one small ROTISSERIE CHICKEN (or 1/2 of a Costco rotisserie chicken)
Saute shredded chicken in 2 tablespoons OIL for 5 minutes and sprinkle liberally with ONION POWDER.
Warm 12 small CORN TORTILLAS in microwave.
Fill and roll each tortilla with some chicken.
Just prior to serving place enchiladas on individual plates and spoon on a liberal amount of RED ENCHILADA SAUCE (use the canned stuff until I post the recipe). Top with a little shredded CHEESE and place in microwave or under low broil to melt cheese and warm tortillas.

Serve with sour cream, Spanish rice and refried beans. I like to add 1/4 cup water to canned refried beans to make them a little more runny.