1 ¼ pounds chicken breast, cut into ½” to 1” pieces
1 ¼ cups onion, diced
2 tsp. garlic, minced
1 Tbs. olive oil
2 tsp. cumin
1 tsp. basil
1 tsp. oregano
1 tsp. chili powder
3 roasted green chiles, (canned work fine) split, seeds removed and chopped
3 cups enchilada sauce (we use a red enchilada sauce, but green is delicious also, or a mixture)
8 corn tortillas
¼ lb. cheddar cheese, grated
Saute chicken, garlic and onion in olive oil. Add seasonings and continue to cook until chicken is almost done. Add the chiles. Add ½-1 cup enchilada sauce and simmer for ten minutes.
Heat tortillas to soften . Fill each tortilla with this mixture and put in individual casseroles or in a 9 x 13 inch baking pan. Cover with remaining sauce. Cover the top with foil and heat until sauce is bubbling, approximately fifteen minutes, depending on the size of your pan. (If filling is made ahead of time and chilled, your cooking time will be longer.) Remove foil and sprinkle cheese over the top of each enchilada. Return to the oven just until cheese melts, approximately 5 minutes.