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Chicken Enchiladas

3 Chicken Breasts
1/4 Onion (diced)
1/2 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Garlic Powder
12 Oz Grated Colby or Jack Cheese
Vegetable Oil
8 Corn Tortillas

Boil chicken breasts until done and cube. In a large oiled pan, sautee chicken, spices, and onions until the onions are clear. Allow the chicken to cool and add cheese.

In an oiled skillet, cook tortillas on each side until soft (approximately 10 seconds each side on medium high heat). Set the tortillas aside, stacking to prevent drying, until cool enough to touch. Place the chicken mixture in the center of each tortilla and roll. Place enchiladas in a 9 inch square dish and cover with green sauce.