Chicken and Green Chile Enchiladas

Ingredients

• 16 whole corn tortillas
• 2 whole boneless, skinless chicken breasts

Cumin,

• Chili powder
• 1/4 cup vegetable oil
• 1 large onion, diced
• 1 large can (28 ounces) green enchilada sauce
• 3 cups cheddar or cheddar/jack cheese, (more if needed)
• Sour cream
• Diced tomato
• Chopped green onions

Directions

1. Preheat the oven to 350 F.
2. If you have a gas stove, hold tortillas (one at a time), over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. With an electric stove, spray a non-stick skillet with cooking spray and heated tortillas until they started to brown.
3. Set warmed tortillas aside.
4. Sprinkle both sides of the chicken breasts with the cumin and chili powder.
5. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear.
6. Set chicken aside on a plate to cool, then shred it finely with a fork.
7. Throw the onions into the same skillet and stir them around to cook for 4 to 5 minutes, until deep golden brown and caramelized.
8. Remove them from the pan and set them aside on a plate.
9. Pour thin layer of sauce into a 9 x 13 inch casserole dish.
10. To assemble the enchiladas, pour more sauce on a plate, dip a tortilla into the sauce and then lay in the 9�13 casserole dish.
11. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions.
12. Roll it up tightly, then place it, seam side down, in the pan.
13. Repeat with the rest of the tortillas.
14. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese.
15. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
16. Remove it from the oven and let it sit for 15-20 minutes before serving.
17. Serve enchiladas by topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of green onions.