Chicken Enchiladas II

== Ingredients ==
* 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
=== Green Sauce ===
* 10 tomatillos (quartered)
* ½ onion (diced)
* ½ cup mild green chiles 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
== Directions ==
# 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.
Category:Tex-Mex Meat Dishes
Category:Tex-Mex Appetizers
Category:Enchilada Recipes
Category:Jack cheese Recipes
Category:Chicken breast Recipes
Category:Colby Recipes
Category:Onion Recipes
Category:Fresh chile pepper Recipes
Category:Tomatillo Recipes
Category:Recipes that need photos