Best Chicken Enchiladas Recipe

• 2 cans Mexican stewed tomatoes
• 1 whole onion, coarsely minced
• 2 or possibly more cloves garlic
• 1 teaspoon oregano
• 2 tbsp. or possibly more chili pwdr
• 4 boneless & skinless chicken breasts
• About 15 tortillas (flour or possibly corn)
• Monterey & Cheddar cheeses
• Sliced jalapeno peppers (optional)

1. Drain tomatoes, reserve liquid; chop tomatoes.
2. In skillet, add in liquid, onion, garlic (chopped), oregano and chili pwdr.
3. Boil 5 min, stirring occasionally.
4. Stir in tomatoes and chicken.
5. Cook till done, about 5 min.
6. Fill tortillas with chicken mix and some shredded Monterey Jack and Cheddar cheese.
7. Roll then place tortillas in a 9 x 13 inch pan.
8. Cover with more cheese and optional jalapeno peppers.
9. Cover full pan and bake at 375 degrees for 15 min or possibly till heated.
10. Serve with lowfat sour cream and guacamole if you like.
11. Please note: The numbers of enchiladas depends on how you fill each.
12. More filling in each, less enchiladas.

tomatoes, onion, garlic, oregano, chicken breasts, flour, cheddar cheeses, jalapeno peppers

Taken from cookeatshare.com/recipes/best-chicken-enchiladas-41067 (may not work)