Preheat oven to 350ºF. Lightly spray a 9”x13” casserole dish with cooking spray, and set aside. Cook the chicken and diced onions in a large frying pan, until chicken is cooked through. Meanwhile, combine the diced tomatoes (do not drain) and chili powder in a saucepan and heat over medium-low heat. Once it has begun to simmer, spoon a little bit of the juice onto the bottom of the pan, to create a very light layer. Break down cooked chicken into bite-size pieces, then mix with taco sauce. Divide the chicken, onion and taco sauce mixture evenly among the 8 tortillas. Reserve 1 cup of the cheese for later, and add 2-3 Tbsp of shredded cheese to the filling of each enchilada. Roll up each chicken enchilada and place seam side down in the casserole dish. Carefully spoon the rest of the tomato mixture over the top of the enchiladas. Sprinkle the remaining 1 cup of cheese over the top. Bake for 15-20 minutes, or until cheese melts.
To soften tortillas: Place 1 tortilla on a plate, and cover with a lightly dampened paper towel. Microwave in 10 second intervals until softened. Add 1 can of Wylwood black beans to stretch this recipe even further. You can also add diced bell peppers or spinach for extra flavor, texture and nutrients.