Mexican Night

Darwin's cousin watched our boys for us on Saturday so that we could drive the 3 hours to go to the temple. In return I made them dinner tonight, at lunch time I couldn't decide what to make so I asked Darwin. He requested Chicken Enchiladas. I didn't really feel like it but couldn't decide on anything else so enchiladas it was. Man was I glad he made that choice!! They were yummy! I made fresh salsa(see below) and rice and beans.

2 lbs boneless skinless chicken breast
2 tsp ground cumin
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
2 tsp ground pepper
1 tsp chilli powder
1/4 tsp cayenne pepper*
1 can diced green chiles
1 onion, diced
2 T garlic, minced
24 flour tortillas**
4 cups cheddar cheese, grated
2 cups red enchilada sauce***

mix cumin, garlic powder, onion powder, salt and pepper, chili powder and cayenne in a small bowl, combine well. Place chicken on a baking tray and sprinkle seasoning mixture evenly over them. Bake at 350` for about 15-20 minutes till cooked through. Allow to cool. In a large skillet, saute onions, garlic and green chiles. Dice the chicken up into small cubes and add to onion mixture. Add about 3 T of the enchilada sauce and mix well. Spoon into tortillas and roll up, place in oven safe dish. coat with enchilada sauce and sprinkle cheese over it. Bake in oven at 350` till cheese is melted and slightly crispy.
* more or less cayenne can be used depending on your preference of heat
**Corn tortillas can be used but there will be less filling in each enchilada due to the size of the tortillas
*** I've also done this with green sauce however we prefer the red. A nice addition if doing a green sauce is a thin spread of cream cheese on each tortilla before you put in the chicken mixture.