Tasty Enchiladas

• 1 pound Chicken Breast
• 2 sprigs Thyme
• 2 sprigs Rosemary
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 6 whole Roma Tomatoes
• 1 whole Large Onion
• 6 sprigs Cilantro
• 4 whole Tortillas
• 1 cup Milk
• 1 cup Spanish White Cheese (any Kind You Prefer)
• 2 teaspoons Cornstarch Or Flour

1. 1.
2. Preaheat oven 375 degrees F/175 degrees C.
3. 2.
4. On medium-high heat bring a large soup pot with the chicken breast to a boil.
5. Add your seasonings to the water.
6. 3.
7. Once the chicken is fully cooked, remove it from the pot and let it rest.
8. 4.
9. While the chicken rests, take your tomatoes and cut them into small pieces along with the onions.
10. Place into a mixing bowl.
11. 5.
12. Finely chop your cilantro and add it to the onion/tomato mix.
13. 6.
14. Bring the milk to a boil in a medium saucepan, reserving 1/4 cup to mix with the flour.
15. Once boiling, lower the heat and add the cheese.
16. Then mix the remaining milk and flour and pour into the pot.
17. 7.
18. Start by assembling your enchiladas by placing the chicken and salsa onto the tortillas.
19. Drizzle with a little bit of the cheese sauce.
20. (Reserve some of the salsa for topping later.)
21. 8.
22. In a small dish, pour half the cheese sauce onto the bottom of the dish.
23. Roll up your tortillas and lay them in the cheese sauce in the dish.
24. 9.
25. Drizzle the rest of the cheese sauce on top of the enchiladas.
26. 10.
27. Bake for 10-15 minutes until the tortillas turn golden brown.
28. 11.
29. Sprinkle some of the remaining salsa on the enchiladas and serve.
30. Note: You can cut down on cooking time by purchasing pre-cooked chicken breasts and slicing it into small pieces instead of cooking a whole chicken breast.

chicken, thyme, rosemary, salt, pepper, tomatoes, onion, cilantro, whole tortillas, milk, white cheese, cornstarch

Taken from tastykitchen.com/recipes/main-courses/tasty-enchiladas/ (may not work)