Chicken Enchiladas
from http://www.poormet.com/chicken-enchiladas/
Ingredients
2 large Chicken Breasts
Salt
Pepper
Garlic Powder
Cumin Powder
1/2 Red Onion, chopped
2 cloves Garlic
2 Green Chilies
2 Chipotle Chilies
1 (14.5 ounce) can Stewed Tomatoes
1 (1 cup) can Enchilada Sauce
6-8 Tortillas
1/2 cup shredded Cheddar Cheese
1 can Diced Tomatoes w/ green chilies
Sour Cream
Hot Sauce
Instructions
Season the chicken with salt, pepper, garlic powder, and cumin powder. Cook over medium high heat in a saute pan with vegetable oil until brown. Flip and cook until no longer pink. Remove from pan.
Add garlic and onions in the saute pan and cook until soft. Add the chilies and stewed tomatoes. Continue cooking for a few minutes.
Shred the chicken and then add to the sauce, mix thoroughly.
Preheat oven to 350ºF.
Pour the enchilada sauce in a large bowl and then dip the tortillas in the sauce. Place some of the chicken mixture in the tortilla and wrap. Place the enchilada seam-side-down in a baking dish. Continue until you run out of something.
Spread diced tomatoes and shredded cheese over top of enchiladas and bake for about 20 minutes.
Serve topped with sour cream and hot sauce.
