Here's how I made the enchiladas.

Saute 1 medium yellow onion, chopped fine in about 1 tbsp. olive oil after a couple minutes on high turn it down to low and cook for another 15 minutes. During the last couple minutes add minced garlic and saute on a low heat for a few minutes more. Then add one small can of green chiles, and chicken strips and 1 chopped green pepper. And about 1/2 cup of jalapeno jack cheese or mexican cheese.

Add all the above to the enchilada sauce and stir together on low heat for about 5 minutes.

Heat up flour tortillas in the microwave until they are easy to roll.

Scoop mixture across enchilada and roll it closed placing it seam side down in an oiled baking dish. Sprinkle the top with enchilada sauce (This is where Dan wants me to cut down). Add about 1/2 cup of cheese on top of that. Bake for 8-10 minutes at 400 or until cheese melts.