Ingredients

Preheat the oven to 350℉ degrees.
In a skillet, combine shredded chicken, diced yellow onion, Spanglish Asadero Taco seasoning, and 1/4 cup water. Cook over medium heat for 5 minutes until most of the liquid has evaporated.
In a greased 11x9 casserole dish, spread 1/2 cup of enchilada sauce on the bottom. Place two flour tortillas on top to cover the bottom of the dish.
Add 1/3 of the chicken mixture over the tortillas, followed by 1/2 cup of enchilada sauce and 1 cup of shredded cheddar cheese.
Repeat the layers two more times: two tortillas, 1/3of the chicken mixture, 1/2 cup of enchilada sauce, and 1 cup of shredded cheddar cheese.
Place the final two tortillas on top, pour the remaining enchilada sauce over them, and sprinkle with the remaining shredded cheddar cheese.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes.
Let cool for 5 minutes before serving. Garnish with diced tomatoes and chopped cilantro. Enjoy!