Chicken Enchiladas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 lb boneless skinless chicken breast
• 1 tablespoon cooking oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon mexican seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 2/3 cup of diced onion
• 1 (4 ounce) can chopped green chilies
• 3 canned chipotle chiles (note 3 chipotles, not 3 cans)
• 1 (14 ounce) can whole canned tomatoes
• 3/4 cup sour cream
• 2 cups shredded mexican blend cheese or 2 cups cheddar cheese
• 1 cup shredded cheese, for top
• 12 corn tortillas
• 2 cups of your favorite enchilada sauce

Recipe

• 1 cook chicken in oil and add salt, pepper, cumin, garlic powder and mexican blend seasoning until no longer pink in the center.
• 2 remove from pan and let cool.
• 3 add more oil to pan, cook onion until tender, add garlic (be careful not to burn), then add chipotles and green chile peppers and can of tomatoes.
• 4 you will have to break up the tomatoes and chipotles.
• 5 preheat oven to 350.
• 6 shred chicken with fork or fingers in small peices, removing fatty peices, add to mixture and stir.
• 7 i cook the tortillas in oil over medium high heat just a bit on each side to soften and then drain on paper towels.
• 8 you can also put in microwave to warm.
• 9 mix the sour cream and cheddar cheese in medium mixing bowl.
• 10 coat bottom of 9x13 pan with enchilada sauce.
• 11 add 1/2 cup or so of the chicken mixture to tortilla, add another 1/4 cup or so of cheese and sour cream micture, roll up and place seam side down in pan.
• 12 continue until you've used up cheese and chicken.
• 13 pour rest of enchilada sauce over enchiladas and top with remaining cheese.
• 14 cook for 20 minutes.
• 15 serve with sour cream.
• 16 can garnish with cilantro or chopped green onions.