Chicken Enchiladas...as best I can remember it

This is my variation of the recipe. Actually taken from The Best of Cooking Light cookbook that my mother in law gave us, and it is a wonderful cookbook. It's not really called "chicken enchiladas," but I don't remember the official name, and this is close enough. If you want the official recipe, buy the book. Actually, buy the book, anyway.

1 lb. cooked, shredded chicken
1/2 cup Cheddar cheese, plus more for top
1/2 cup Jack cheese, plus more for top
1 small onion
1 regular sized can Rotel tomatoes, drained, then processed or chopped finely
1 small can tomatillo salsa
1 egg
1 cup, plus more if needed, milk
corn tortillas

Basically, you mix cooked chicken (about a lb.) with a chopped onion and 1/2 cup each of Cheddar and jack cheeses (or whatever kind you have) in a bowl. Next, in a separate bowl, combine one can (regular sized) Rotel tomatoes, drained and chopped finely (as with a food processor), with one small can, not drained, of tomatillo salsa, usually found on the Hispanic aisle. Add one egg, and 1 cup milk (add more if needed to thin it out).
Next, simmer shallow water in a pan and with tongs, dip the corn tortillas in for just a second to make them flexable. Fill the flexable tortilla with the chicken mixture and roll tightly in a baking dish, seam side down. Finish until all mixture is made (about 12 or so small tortillas). Pour tomatillo mixture over. Add shredded cheese over the top if you so choose. Bake on 375 F until bubbley cheese on top, or until heated through, about 20 minutes. Yum.

Would also be good with the addition of black beans, corn, spinach, etc. in the filling.