Enchiladas

3 cups cooked chicken

2 cups sharp cheddar cheese, shredded

1 cup onion, chopped

garlic powder to taste

onion powder to taste

3 cups enchilada sauce

vegetable oil

12 corn tortillas

In bowl combine chicken, cheese, onion, garlic powder, onion powder and enough sauce to moisten mixture, set aside.  Heat oil in sauce pan.  Dip tortillas in one at a time, just long enough to make pliable.  Spoon chicken mixture evenly into each tortilla, roll up.  Place seam side down in shallow dish (13x9).  Pour remaining mixture over tortillas.  Bake uncovered at 350 degrees for 15 to 20 minutes, or until heated through.