We've been using this recipe from Southern Living since it was published in 2003 .... our original clipping is well worn and we're glad to find it here! Begin with TWO thinly sliced onions; you really want to lightly caramelize them, and they'll reduce quite a bit. For the chicken, we've used both chopped rotisserie chicken and finely shredded canned chicken with excellent results. It all depends on what you have on hand and how much time you have. The mixture is sufficient to fill 10 tortillas; they're better if not overstuffed. If you want to make the enchiladas ahead of time, keep the filled tortillas and the sauce completely separate until time to bake ... don't even put the sauce in the bottom of the baking dish. These freeze beautifully; again, just freeze the filled tortillas and sauce separately. Thaw in the refrigerator overnight, then assemble and add cheese right before baking. (We only put about a third of the sauce on the bottom of the dish, just enough to prevent sticking. You need enough sauce on top to keep it from being dry; the excess will go to the bottom anyway.) We like a combination of shredded cheddar and monterrey jack, and possibly just a touch of shredded asiago. Add a tossed salad with tomato and avocado and a pitcher of margaritas, and you've got an instant party! Enjoy!