Easy Cheesy Enchiladas

Easy Cheesy Enchiladas

What you'll need:

6 Boneless Chicken Breast

Cumin

Garlic Powder

Salt

Medium Onion

Shredded Cheese

Yellow or White Corn Tortillas

2 Cans of Enchilada Sauce

1 Small Can of Sliced Black Olives

Vegetable Oil

Cut the onion in half. Boil the chicken with one of the onion halves. Add a pinch of cumin, salt and garlic powder. Let the chicken boil until the meat easily falls apart. Remove the chicken from the water and let cool until it can be easily handled. Shred the chicken into a large bowl and add a little bit of enchilada sauce (just to give meat light reddish color). Add a little more salt, garlic powder and cumin to taste as well as some finely chopped onion. Mix very well.

Heat a skillet with a couple of table spoons of vegetable oil. Here you will lightly "fry" the tortillas. You want them to stay soft, so don't overcook them. Take the fried tortilla and drain on paper towel before filling with chicken and shredded cheese. Roll and place in 9 x 13 x 2 inch pan, with seam side down (make sure to coat pan with pam or another non-stick spray so enchiladas don't stick). When you're done and the pan is full take the remainder of the enchilada sauce and drizzle over all the rolled tortillas. Some people like lots of sauce, so add however much you want! I usually have to open up that second can to get a nice even coat all over mine. Top with shredded cheese, finely chopped onion and some sliced black olives.

Bake at 350 degrees until cheese is completely melted.

Enjoy!