Prep Time: 25 minutes | Cook Time: 30 minutes
- 1 1/2 lb chicken breasts, boneless, skinless
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp Mexican spice blend
- 1 tsp chili powder
- 1 medium red, diced
- 4 oz canned diced green chilies
- 2 cloves garlic, minced
- 3 15 oz cans enchilada sauce
- 16 corn tortillas
- 2 cups shredded Mexican blended cheese (Or use a combo of cheddar and jack)
Combine the spices together in a small bowl. Sprinkle over chicken, then cook chicken on the stove top in a large skillet. When done, remove chicken from heat and set aside. Drain fat if more than 2 tbs. If less than 2 tbs, add a little olive oil to make up about 2 tbs.
Add the chopped onion and diced green chilis to the skillet and cook until onions are translucent, about 5 minutes. Add the garlic and cook a minute more.
Remove the vegetables from the skillet, then pour in the enchilada sauce to let it warm through on low. Meanwhile, shred the chicken breasts with a fork.
Pour 2 cups of the enchilada sauce into a 9 x 13 baking dish. Then, working one by one, dip each tortilla into the enchilada sauce still on the stove, then fill with shredded chicken and vegetables, along with a sprinkling of cheese. Avoid overfilling them, as you want to be able to roll them up and have some overlap. Transfer them to the baking dish, seam down so they stay closed. Repeat for all tortillas.
Pour the remaining sauce over the enchiladas, then sprinkle on the rest of the cheese.
Bake until hot and bubbly, about 30 minutes. Remove from oven and let sit 15-20 minutes before serving.
Serve with a dollop of sour cream, fresh diced tomatoes, cilantro, or a side of refried beans, and enjoy!