Gringo Enchiladas

• 1 lb boneless chicken breast
• 2 medium onions
• 8 ounces extra-sharp cheddar cheese
• 8 ounces colby-monterey jack cheese
• 26 ounces enchilada sauce (I use Old El Paso brand green chille sauce)
• 20 flour tortillas
• 2 tablespoons butter
• garlic powder
• salt
• pepper
• chili powder
• paprika
• cilantro leaf
• cumin
• dried chipotle powder

1. finely chop 1 onion
2. Saute in heated butter.
3. Add chicken and sort of shred it up in the skillet so it can cook a little faster.
4. Season with all seasonings to taste throughout cooking.
5. cover and let simmer for a little while so the flavors take hold.
6. meanwhile pour 1 cup of sauce in a bowl and grade cheddar and colby jack cheeses into the sauce and stir.
7. pour a smidge of sauce in the bottom of a 13x9 casserole dish and spread evenly across bottom.
8. Take a flour tortilla and line with a small amount of meat then a small amount of cheese/sauce mix roll up and place in dish, repeat until pan is full.
9. pour remaining sauce over all enchiladas and top with remaining cheddar and colby jack.
10. bake at 350 for 20 minutes remove and top with the other chopped onion or leave as is -- .

chicken breast, onions, cheddar cheese, colbymonterey, enchilada sauce, flour tortillas, butter, garlic, salt, pepper, chili powder, paprika, cilantro leaf, cumin, chipotle powder

Taken from www.food.com/recipe/gringo-enchiladas-291348 (may not work)