Chicken Enchiladas

Chicken Enchiladas
By: Shawn

Ingredients:
1 Package of boneless skinless chicken breasts
2 large cans of enchilada sauce (green or regular)
1 package of corn tortillas (count depends on the pan you are going to use)
1 onion- Chopped
Season Salt (Optional)
Garlic Powder (Optional)
2 package of cheese 16 oz (mild cheddar or Mexican)

Directions:

1. Preheat Oven to 375°
2. Cook Chicken and onion in a skillet on the stove until it is completely done. You can add Season Salt and Garlic powder for taste if you would like. There will be no pinkness to the chicken. Then shred the chicken by pulling it apart with a fork or your hand after it has cooled for a bit.
3. In a square baking dish line up tortillas with sides holding each other up it a taco shape. Fill baking dish with tortillas. Add two spoons of chicken mixture to each tortilla. Add a small handful of cheese to each tortilla. Pour a little of the enchilada sauce into each as well. Roll each tortilla and turn them so the overlapping edges are face down. Pour remaining enchilada sauce over enchiladas. Sprinkle remaining cheese on top and bake until cheese is fully melted, bubbly and slightly golden. Serve. Caution will be very hot.