CHICKEN ENCHILADAS

Ingredients:
1 lbs chicken breast, cut into 1" cubes
1/2 T oil
1 medium onion, chopped
2 cloves garlic, minced
1 small jalapeno pepper, chopped (optional)
1/2 C water
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp ground pepper
salt, to taste
1 1/2 C cheddar of monterey jack cheese, shredded
1 can enchilada sauce
8 6-inch flour tortillas

Directions:
Sautee chicken, onion, garlic, and jalapeno in skillet with oil. Add 1/2 C water to the pan when the chicken and onions begin to brown. Add the remaining spices, lower heat and simmer for 30 minutes or until chicken becomes tender enough to break up. (Additional water may need to be added as the chicken simmers.) Roll the chicken filling into flour tortilla shells along with a tablespoon of shredded cheese and place in a baking dish. Pour enchilada sauce over top and top with additional shredded cheese. Place in 400° oven for 6-8 minutes. Note: sour cream may be added to the chicken filling.

Recipe shared by Chad Benton.