boil chicken breasts until thoroughly cooked

shred the chicken

mix green Chile, diced onion, 1/2 lb of cheese and garlic salt/pepper with the chicken

in casserole dish, pour enough enchilada sauce to lightly cover bottom

in separate pan, pour half can of enchilada sauce

coat each tortilla, one at a time, with the enchilada sauce.

scoop enough chicken mixture into tortilla, roll up

once you've rolled all 10 tortillas and placed in pan, pour enchilada sauce on top, enough to cover all

spread other 1/2 lb of cheese on top

cover with foil, cook at 325 for 25 minutes

uncover, cook another 6 minutes

let cool, eat!