Chicken Enchiladas

• 1 lb boneless skinless chicken breast
• 1 tablespoon cooking oil
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon Mexican seasoning
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 tablespoon oil
• 1 tablespoon minced garlic
• 23 cup of diced onion
• 1 (4 ounce) canchopped green chilies
• 3 canned chipotle chiles (note 3 chipotles, not 3 cans)
• 1 (14 ounce) can whole canned tomatoes
• 34 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

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.

chicken breast, cooking oil, cumin, garlic, seasoning, salt, pepper, oil, garlic, onion, green chilies, chiles, tomatoes, sour cream, blend cheese, shredded cheese, corn tortillas, enchilada sauce

Taken from www.food.com/recipe/chicken-enchiladas-101713 (may not work)