In a bowl combine your grilled, shredded chicken, queso, taco seasoning and chopped red onion, mix thoroughly, then set bowl to the side ……

Wrap your white corn tortillas in a damp paper towel and microwave for 1 minute……..

Place 1 can of your red enchilada sauce on the bottom of a baking pan that has been sprayed with canola oil cooking spray ……..

Place a spoonful of your chicken mixture down the center of a corn tortilla, fold in half and place, seam side down, each tortilla into your baking pan……. Repeat steps with your grilled chicken and corn tortillas until chicken is used up, refrigerate any remaining corn tortillas........Feel free to overlap your tortillas over each other ………

Pour your remaining can of red enchilada sauce all over your tortillas………

Place your cubed pepperjack cheese all over your corn tortillas……..

Place baking pan, covered, in a 375 degree oven and bake for 1 hour,or until cheese has melted……

Serve your enchiladas topped with sour cream and enjoy 😉!!!!