Saute onions in a medium size sauce pan over medium heat. Add cooked chicken and dry spices when onion is translucent and stir
Add ½ can of enchilada sauce and 1 cup of shredded cheese. Stir until the cheese is melted
Place remaining sauce in the bottom of a casserole dish
Dip each tortilla in sauce to coat. Place Va cup of meat mix across the center of the tortilla and roll placing seam side down. Repeat with remaining tortillas
Place any remaining sauce or meat mixture on top of enchiladas. Top with reserved cup of shredded cheese Bake for 30 minutes until cheese is melted and edges are bubbling.