Chicken Enchiladas II

We used "enchilada sauce" as a huge shortcut, and it worked very well.

Ingredients

• 1 15oz can "enchilada sauce"
  
• 1lb boneless skinless chicken breast, trimmed
  
• 1/2c water
  
• 1tsp garlic powder
  
• 2tsp cumin
  
• 1/2c chopped cilantro
  
• ~2c shredded monterey jack cheese
  
• ~6 large (10"?) flour tortillas or ~12 6" ones.
  

Combine enchilada sauce, water, garlic, and cumin in a large pot. Bring to a boil, add chicken, cover, and reduce to a simmer. Cook until the chicken is just done through (and a thermometer should read ~160*, though we don't have one) - about 10-12 minutes. If the chicken started out frozen, you'll probably have to remove the chicken after about 8 minutes, cut it into smaller pieces, and then add it back in for another 8 to 10 minutes. When the chicken is done, turn off the heat and remove the chicken to a plate and set aside.

Set the oven to 400 degrees. Shred the slightly cooled chicken using two forks. In a bowl, mix shredded chicken with 1/2 cup of enchilada sauce, 1c of cheese, and cilantro.

Stack all the tortillas on a plate and microwave them for about 40-60 seconds. Add about 1/3c (if you're using small tortillas) or 2/3c (if large) in a line down the middle of the tortilla. Roll tightly, and place seam-side down in a greased casserole pan. Repeat with all of the tortillas. Spray the tops of the tortillas with PAM. Pour the rest of the enchilada sauce evenly over the top, and then top with the remaining cheese. Bake for 20-25 minutes. I recommend using two spatulas to get them out of the pan.

Thoughts: I thought these were delicious, but Claire thought they needed a little more flavor. She prefers vegetables in her enchiladas. To that end, we sauteed some zucchini with some red and yellow onions. When they were done, we gave them the exact same treatment as the chicken (mix with cheese and cilantro, fill enchiladas, top with more sauce and cheese) and they turned out very well. Next time we will probably mix the vegetables in with the chicken. Also, we have some mole sauce, so next time we might make mole enchiladas, too, by pouring the mole over the top at the end rather than the enchilada sauce.

Disaster Index: 1/10