Chicken Cheese Enchiladas

Great Value

4 chicken breasts

1 cup shredded Jack cheese

1 cup shredded cheddar chese

1 ½ tsps chili powder

1 8oz can no salt added tomato sauce

½ tsp ground cumin

½ tsp garlic salt

¼ tsp cayenne

5 flour tortillas

1 4 oz can green chiles, finely chopped

½ cup finely chopped onion

¼ cup sour cream

[vegetable oil]

Preheat oven to 350F.

Lightly season thawed, boneless, skinless chicken breasts with salt and pepper. Preheat skillet on medium heat and coat pan with 3 tablespoons of vegetable oil. Place chicken breasts in skillet and cook on each side for 4 to 7 minutes to an internal temperature of 165F.

Le sizzle.

In a medium saucepan add shredded chicken, Jack cheese, cheddar cheese, chili powder, no salt added tomato sauce, ground cumin, garlic salt, cayenne, green chilies and onion. Cook on low heat until cheese is melted.

Shoutout to my partner for helping with the shredding.

Spray baking dish with cooking spray. Fill flour tortilla with sauce mixture, roll and place in baking dish. Sprinkle cheddar cheese on top. Bake for about 15 minutes. Garnish with sour cream.

AND shoutout to our dinner guest for adding (definitely more authentic) Mexican treats to the spread! And for forgiving me for forgetting the sour cream.

My Rating: 4/5 "I can't say these rocked my world, but they were a nice dinner. I liked how toasty the tortillas were after baking. I wanted to taste more of the seasonings, but they were filling and happy regardless."