Two Grilled Chicken Breasts
1 cup lime juice
� cup oil (olive or veg.) plus 2 T.
3-4 oz. Roasted Green Chiles
10 oz. can Green Chile Enchilada Sauce (Old El Paso)
1 cup of Caramelized Onions
3 cups Shredded Cheddar Jack Cheese
8 uncooked Flour Tortillas

Marinate Chicken Breasts in 1 cup of lime juice and 3/4 cup oil, let stand for at least two three in the refrigerator.
On a hot grill, grill the chicken until done and set aside to rest.
Once the chicken has had time to rest and cool, cut or shred into small pieces.
Slice 1 whole white onion into 1/4� slices. In a medium saut� pan, add 2 TBL spoons of oil and saut� the onions until they are translucent.
Once the onions are done, add the shredded chicken, chiles, and sauce, and saut� all together until well heated.
Cook each tortilla and add shredded cheese to one side. Spoon in warm chicken mixture, fold the tortilla over and cook. Cut into 4 wedges and serve with garnishes such as sour cream, salsa, or lettuce.