enchiladas.

4 chicken breasts, shredded

1 T cumin

1 t. oregano

1 t. chili powder

14 - 16 whole wheat tortillas 

8 oz cream cheese

2 cans Campbell's cheddar cheese soup

2 cans rotel

1 recipe for homemade taco sauce or a store bought red enchilada sauce or taco sauce

pepper jack cheese

cilantro or green onion for garnish

salsa, sour cream, guacamole, etc. for optional toppings

To get a good, moist shredded chicken, bring water or chicken stock to a boil.  Drop in chicken breasts and put a lid on your saucepan.  Turn heat to low and simmer for 30 minutes (or longer for frozen chicken).  After 30 minutes, slice through the largest piece of chicken to make sure it is cooked through.  If done, drain and let cool.  Shred chicken by hand or with fork and knife.  

Preheat oven to 350.  Spray a 13 by 9 pan with cooking spray.  I can fit 8 to 12 tortillas in one 13 by 9.  If you are making more than that, which this recipe possibly calls for more- it all depends how full you fill your tortillas- then spray two 13 by 9's or whatever you will need (8 by 8, 9 by 9, etc.)  

Add spices to shredded chicken.  Toss to coat.  In another bowl, combine cream cheese, cheddar cheese soup and rotel.  Add chicken to the cheese mixture; stir to combine.  Depending on how big you like your enchiladas, fill your tortillas with 1/4 cup, 1/3 cup, or up to 1/2 cup chicken & cheese mixture.  Roll up your enchiladas -  what works best for me is to place the filling in between the edge and the center of the tortilla.  Roll the edge over the filling, tuck in the sides, then roll once more to secure everything.  Make sure you place the enchiladas in the pan so that they stay rolled up - edge side down, smooth side up.  When your pan is full, drizzle homemade taco sauce overtop (or store bought red enchilada sauce).  My taco sauce was thicker than drizzle consistency so I added another cup of water to get the thin sauce I was looking for.  

Bake for 30 minutes at 350.  In the last 10 minutes, add the pepper jack cheese on top.  I used a good amount, about 8 oz shredded pepper jack on the 13 by 9.  Take out of oven and let rest 5 minutes before serving.  If desired, garnish with cilantro or green onion.  I top my enchiladas with sour cream and guacamole, but to each her own!   

xx.

val