Cheese Chicken Enchiladas

3 large chicken breasts, cooked
1 bag Mexican shredded cheese
1 small onion, chopped
1 large can Red enchilada sauce
24 corn tortillas

Preheat oven to 350. Shred chicken into a bowl, add 1 cup shredded cheese and onion. Spray a 9x13-inch baking dish with nonstick spray. Warm corn tortillas in the microwave (put a damp paper towel between each one and stick the stack in the microwave for 30-60 seconds ... it softens them the same way frying would). Assemble your enchiladas by dipping one tortilla into the sauce then filling with the chicken mixture, roll and place to the end of the pan. Continue until all the tortillas have been used. Cover with remaining sauce and cheese. Bake at 350 for 25 minutes.