sunshine's green chile enchiladas

• 4 large chicken breast
• 4 cup water
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2/3 cup chicken broth (from boiled chicken)
• 2 1/2 cup the shredded chicken ( this is ur boiled chicken
• 1/2 tsp garlic powder
• 1 can 4.5oz green chiles chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 corn tortillas
• 2 tbsp vegetable oil
• 1 can green chile enchilada sauce
• 1 1/2 cup sharp cheddar cheese shredded

1. to boil the chicken in a medium pot, add water and the next 3 ingredients, boil untill chicken is cooked.
2. then shred the chicken.out of broth.save 2/3 cup of the broth.
3. in the same pot, put the broth and the shredded chicken, and the next 4 ingredients, stir and cook on medium heat, till the broth has evaporated.
4. trun off stove set to side.
5. take the corn tortillas and heat them in the 1tablespoon at a time, just to heat them, for like 3 seconds on each side, placeing them on papertowel till all 12 are done, this helps them from taring.only add the other tablespoon of vegetable oil to pan if needed.
6. now take a corn tortilla add slices of Velveeta cheese in the middle, add shredded chicken thats been seasoned.roll into enchiladas, till all 12 are done, placing them in a 13x9 pan.
7. take the rolled enchiladas putting in a preheated oven at 350F.for 10 minutes, take out, and add the green chile enchilada sauce on top of the enchiladas, spread sharp cheddar cheese evenly on top, placing back in oven for 10 minutes.
8. they are done take out and serve and enjoy!!!!!!
9. !

chicken breast, water, garlic, salt, black pepper, chicken broth, chicken, garlic, salt, black pepper, corn tortillas, vegetable oil, green chile enchilada sauce, cheddar cheese

Taken from cookpad.com/us/recipes/361063-sunshines-green-chile-enchiladas (may not work)