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Chicken Enchiladas

1 lg can green chile enchilada sauce (Get 2 cans, I usually need it)
1/2c. onion, chopped
salt to taste
1/2 tsp. cumin
cooked chicken
swiss cheese, grated
corn tortillas

Saute onion in 1 Tbsp oil. Add enchilada sauce. Bring to a boil. Add cumin, salt, and water(1 cup or less). Cook 5 minutes.
Shred chicken and add a little of the sauce mix to the chicken.
Heat oil in fry pan. dip tortilla one at a time in oil to soften. pat dry with paper towels. Dip tortilla in sauce and fill with chicken and Swiss cheese. Roll up and place in pan(spray with Pam to clean easily). Sprinkle top with Swiss and pour remaining sauce on top. Heat through (about 350 for 30 minutes...unsure of cooking time)

Ok...the above is the original recipe for awesome enchiladas. I now do thing differently to make things easier and HEALTHIER. I throw 4 of those huge costco boneless chicken breast into a crockpot. Then mix together onion(don't bother sauteing), 1 can ench. sauce, salt, and cumin. Throw that on top of the chicken. Cook in crock pot for how ever long you cook chicken. My chicken was frozen and I did it for 4 hours on high. Was perfect. After cooked, shred chicken. I shred it in a bowl so it cools down some. Don't want to scorch my fingers. Add some sauce back into shredded chicken, and some grated Swiss. I then soften tortillas in the microwave using my tortilla warmer(thank you, MaryAnn), about 4 at a time. Fill with chicken/Swiss mix. Put in pan. Top with Swiss. Then I open another can of enchilada sauce to top of the enchiladas. The sauce left in the crock is too thin from the frozen chicken but that's up to you. Cook at 350 for 30-40 minutes. Delish!