Enchiladas

Enchilada

Enchilada Sauce
1     28 fl oz can of diced tomatoes
1     Medium Onion sliced
6     Cloves of Garlic
2     tsp Chipotle Powder
2     tsp Ground Cumin
1/2  tsp Salt
1/4  tsp Ground Pepper

Chicken Filling
4     Skinless, Boneless Chicken breast halves cubed
1     tsp Paprika (I like to use Smoked)
1     tsp Ground Cumin
1     tsp Chipotle Powder
1 1/2 cup grated cheddar cheese divided
1     can green chilies (about 1/2 cup)
8     corn tortillas
       sour cream


For the Chicken
Combine the cubed chicken, Paprika, Cumin, and chipotle powder, and let marinate for about an hour.
Fry the chicken mixture until the chicken is no longer pink. let cool.
when cool mix the chicken, 1/2 cup of the cheese, and the green chillies.

For the Sauce
Fry the onions and garlic in enough oil to coat the pan until golden, cool.
Add the tomatoes to a blender of food processor add the onion mixture, and spices puree until smooth.

For the Enchiladas
Place 1/8th of the chicken mixture on each tortilla, fold the side in then the bottom up and roll up. Place in a 9X13 casserole that has a lite coating of the sauce. top with the remaining sauce and cheese and bake in a 350 oven until the cheese is melted and the sauce is bubbly about 20 mins.