Chicken Cheese Enchiladas

4 small chicken breasts 1 cup shredded Jack cheese 1 cup shredded cheddar cheese 1-1/2 tsps chili powder 1 – 8 oz can no salt added tomato sauce 1/2 tsp ground cumin 1/2 tsp garlic salt or powder 1/4 tsp ground cayenne (red) pepper 5 – 7  flour tortillas 1 – 4 oz can green chilies, finely chopped 1/2 cup finely chopped onion sour cream

Preheat oven to 350 degrees. Lightly season thawed, boneless, skinless chicken breasts with salt & pepper.  Preheat skillet on medium heat and coat pan with 3 TB of vegetable oil.  Place chicken breast in skillet and cook on each side for 4 – 7 minutes (to internal temp of 165 degrees). Shred chicken. In a medium saucepan add shredded chicken, 3/4 cup of Jack cheese, 3/4 cup of cheddar cheese, chili powder, tomato sauce, cumin, garlic salt, cayenne, green chilies, and onion.  Cook on low heat until cheese is melted. Spray 9 x 13 baking dish with cooking spray.  Fill flour tortillas with sauce mixture, roll and place in baking dish.  Sprinkle remaining cheese on top, along with any other toppings you may like (green onions, sliced olives, tomatoes, etc.). Bake for about 15 minutes or until cheese is melted.  Garnish with sour cream.

Notes: I used two large chicken breasts and I had ample meat.  Rather than cooking them in a skillet, I just sprinkled the frozen chicken breasts with Spicy Mrs. Dash and then baked them according to the directions on the bag (I believe it was at 350 for 50 minutes).  Then once it was cool, I shredded them.  I ended up with about 2 cups shredded chicken.  The canned chicken would work well too.  Also, I added a little salsa to the chicken mixture on the stove because it looked like it needed more “sauce”.
We ate ours with shredded lettuce, tomatoes and salsa.