Ingredients :
- 2 boneless, skinless chicken breasts
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 2 teaspoons garlic granules
- 1-2 teaspoons salt
- 1 white onion, diced
- 8 ounces jack cheese, grated
- 1 can green chili enchilada sauce (I used Hatch brand)
- 8 corn tortillas
Method :
- Preheat oven to 350 degrees.
- Poach chicken breasts in salted water. Once cooked and cooled, shred with a fork.
- Heat a little olive oil in a skillet and sauté onion until softened and fragrant. Add chicken and cumin, garlic, chili powder, and salt and thoroughly mix.
- Put about half a cup of chicken mixture in each tortilla and roll. Put rolled tortilla seam side down in baking dish. Repeat until all tortillas are filled and chicken is used.
- Pour remaining enchilada sauce on top of filled tortillas. Sprinkle cheese on top.
- Bake for 15-20 minutes or until cheese is melted and top is to your desired "crustiness."
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