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| Chop medium onion. Sautee in some olive oil in an iron skillet. Add 1 tsp garlic flakes. |
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| Tear 8 corn tortillas into bite size pieces. |
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| Toss gently to toast evenly. Do not stir too much or it will become mushy. |
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| Finely chop 1 cup of chicken or turkey. |
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| Add meat to tortillas, onion mixture. |
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| One 15 oz. can of Hatch enchilada sauce. |
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| Add can of enchilada sauce. Stir gently. |
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| Grate 1 cup of mild cheddar cheese or mozzarella. |
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| Add cheese to tortilla meat mixture. |
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| Cover skillet and let cheese melt over low heat. About 5 minutes. |
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| Serve with Crema Mexicana and beans. Will feed 4 polite eaters or 3 hungry eaters. |
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