Chicken Enchiladas

Chicken enchiladas are one of my go to meals when I am in a hurry to cook dinner and not sure what else to make. This recipe is so easy and I usually have everything on hand. (I always buy chicken breasts in bulk and separate them into bags and freeze.) They taste great too! I like to serve with black beans and yellow rice to make it a meal.

Ingredients:

- 2 chicken breasts

- garlic salt

- season salt

- chili powder 

- cumin

- pepper

- 1 can enchilada sauce

- 1 small onion, chopped

- flour tortillas 8 to 10 (depending on size and how much you want to fill)

- cheddar cheese

Rub some olive oil on both sides of chicken breast. Season with garlic salt, season salt, chili powder, cumin and pepper. Bake at 375' for 25 to 30 minutes. Let cool and shred. 

I have found that this is the best way to cook chicken. I use it in a lot of meals, from pasta dishes, fajitas, to sandwiches, etc. It's so good, moist and easy. You can switch up the seasonings depending on what your making.

Take your shredded chicken and mix a little of the enchilada sauce together. Add chicken mixture in flour tortilla, sprinkle with cheddar cheese and some chopped onion. Roll tightly and put in casserole dish. Continue with rest of the chicken and tortillas. Pour enchilada sauce over all the rolled tortillas. Top with cheddar cheese. Bake at 350' for 30 minutes, covered with aluminum foil. Uncover and bake another 10 minutes til cheese is nice and bubbly. 

You can top with sour cream, fresh tomatoes and green onions if you'd like or whatever your favorite toppings are.