Enticing Enchiladas Name: amber fowler Base: 29 Palms Recipe: Things you will need, 1 bag of frozen boneless chicken breast or tenderloins, 1 28oz can of La Victoria Red Enchilada Sauce Mild or Med depending of preference, 8-10 flour tortillas mission or guerrero brand. 1 bag of kraft mild cheddar cheese shredded 8oz. 45-60 mins Prep Time. Lets get started... In a large size pot fill about 3 quarters full and bring to a boil. Place frozen boneless chicken breast/tenderloins in pot and boil about 20-30 mins until white on the inside. Be sure not to over cook the chicken it will become hard and rubbery. Meanwhile use a generic size glass/metal baking dish about 15" by 10" or similar most will work just make sure pan is not too shallow. Open can of Red Enchilada Sauce and lightly fill the bottom just enough to cover surface of baking pan then set aside pan and sauce. Drain cooked chicken and prepare a surface for cutting i.e. cutting board, counter or other surface. Begin slicing the chicken pieces into bite size shreds and bits and place them into a fry pan. Once you have cut up all the chicken and placed into pan turn on stove and cook on med heat. Pour 1 quarter of the red sauce into chicken mixtured until well blended. You should have a little more than half sauce remaining in can. Spices "Optional" Quarter Teaspoon of Black Pepper Quarter Teaspoon of Garlic Salt Quarter Teaspoon of Onion Powder Sprinkle the spices on top of chicken mixture while blending. Cook 5-7 mins on Med-High Heat. Chicken should absorb juices and spices. Then preheat oven to 375 degrees. Now you are ready to make your enchiladas! Grab baking pan that was previously set aside. Open bag of tortillas and the shredded cheese. Lay tortilla flat on surface, Place even amounts of chicken mixture onto tortillas individually sprinkling cheese lightly! on top of the filling. Then fold one side tight and then the other over into a wrap like roll. Place enchilada wrap side down in pan. Repeat until they are sitting in a single line across pan longwise. Pour remainder sauce over your enchiladas. Cover them with shredded cheese "you should have enough leftover to cover top layer". Cover top of baking pan with foil and place in oven. Bake 10-15 mins. Feeds 4+ :) You can double the recipe and make 2 pans full for a party. Tips and Subsitutions Remember portions when cooking is key. When filling tortillas only use 1-2 tablespoons mixture. This is a good family meal. If you are looking for cook yourself thin type substitutes use low to non-fat cheeses also alternate heart healthy tortillas. For variations try mexican blend shredded cheese or monterey jack styles. Look for my upcoming recipe Enchiladas Verde. Thanks, and enjoy!