The Chicken Enchiladas

• 3 Chicken Breasts
• ¼ Onion (diced)
• ½ Tsp Chili Powder
• ½ Tsp Cumin
• ½ Tsp Garlic Powder
• 12 Oz Grated Colby or Jack Cheese
• Vegetable Oil
• 8 Corn Tortillas

The Green Sauce

• 10 Tomatillos (quartered)
• ½ Onion (diced)
• ½ Cup Mild Green Chilies OR 4.5 Oz Can
• 3 Tbsp Vegetable Oil
• ½ Tsp Salt
• ½ Tsp Paprika
• 1 Tsp Garlic Powder
• ¼ Tsp Cayenne Pepper
• ½ Cup Water

• Boil chicken breasts until done and cube. In a large oiled pan, sauté chicken, spices, and onions until the onions are clear. Allow the chicken to cool and add cheese.
• In an oiled skillet, cook tortillas on each side until soft (approximately 10 seconds each side on medium high heat).
• Set the tortillas aside, stacking to prevent drying, until cool enough to touch. Place the chicken mixture in the center of each tortilla and roll.
• Place enchiladas in a 9 inch square dish and cover with green sauce.
• In a sauce pan, sauté onion and garlic until onions are clear. Add tomatillos, green chilies, paprika, water and bring to a boil. Add remaining ingredients, cover, reduce heat and simmer for 20 minutes. Allow to cool for a few minutes and pour into a blender. Blend the mixture until your desired texture is achieved.
• Please note: a finer mixture covers the enchiladas better and brings out more flavor.
• If you desire a hotter, more spicy sauce, add hot jalepeños when adding the tomatillos and green chilies.