Chicken Enchiladas

Ingredients

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• cheddar cheese
• 4 chicken breast
• 2 tbsp chili powder
• cilantro
• 2 tsp cumin
• 1/2 cups diced onion
• 4 ounces green chiles
• 1 tbsp minced garlic
• oil
• pam
• pepper
• salt
• 3 tsp suger
• 15 ounces tomato sauce
• 6 tortillas
• 1 cup water

Directions

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1. Preheat oven to 400 degrees.
2. In a skillet, heat a large drizzle of oil. Once hot, add diced onion, green chiles and some salt.
3. Cook until onions are tender, about 6 minutes. Stir in minced garlic, chili powder, cumin and suger then stir for 30 seconds to combine.
4. Add tomato sauce and water. Stir and simmer for 5 minutes.
5. Meanwhile, salt and pepper both sides of each chicken breast and nestle them inside the sauce mixture.
6. Cook chicken for 10 minutes, flipping over halfway through.
7. Once cooked, remove chicken and shred into pieces with cooking claws.
8. Strain the sauce, keeping both the chucky bits and smooth sauce. Add the shredded chicken plus the chucky bits plus a little cheddar cheese. Mix to combine.
9. Fill the tortillas and place seam side down in pan sprayed with pam.
10. Bake for 20 minutes or until bubbly. Top with cilantro before serving.
11. Serve with guacamole.