Chicken Enchilada

  Chicken Enchiladas:

Baking Dish- 13 x 11

Chicken - I used about 3/4 lb boneless skinless breast
Tortillas
Enchilada Sauce (I use red)
Monterey Jack Cheese
Cumin
Salt
Pepper
Garlic Powder
Ortega Taco Sauce (This is optional) 


                      PreHeat Oven to 350 -


                      Cube the chicken 


                      Cook over medium heat until no longer pink. 


                     Season with cumin, garlic powder, a few pinches of salt and pepper, and approx 1/4 cup of Taco Sauce (I don't      measure spices.. everyone's tastes are different, season to your family's taste level) 


                       Cook on low for an additional few minutes. 


                        Spoon mixture into tortilla shells and roll.  (You can also add cheese in the shell and roll for extra cheesiness)


                        Place seam side down on the pan


                        Pour enchilada sauce generously to coat


                       Cover with cheese generously


                       Place aluminum foil over baking dish


                       Bake approx 20-25 minutes until cheese is bubbly


                       Let stand a few minutes to cool


                      Serve with your choice of toppings. We use sour cream, and my husband adds some hot pepper flakes to taste






This is a family favorite of ours that is so simple to make. They sell kits to make this, but the sodium is so much higher, and they include MSG. Once you learn to season to your taste, you'll never want to buy a taco kit again!