Jon’s Chicken Enchiladas

2lb chicken breast

2 packages of McCorkmick Enchilada Sauce Mix

2 jalapeños – chopped, remove the seeds if you have wimpy taste buds

1 can crushed tomatoes, 28-32oz

3c water

pepperjack cheese

cheddar Cheese

6 - 8 tortillas

Season chicken breast about 1hr before cooking.  Johnny’s seasoning salt & garlic powder to taste. A little goes a long way.

Preheat oven to 350

Stir sauce mix, water, crushed tomatoes & jalapeños in medium sauce pan. Bring to boil. Reduce heat and simmer 5 minutes or until thickens.

Cook chicken in a George Foreman if you have one but don’t overcook it.

Cut chicken in thin strips & put into a bowl.  Add 1 1/2c of the sauce to the chicken & mix.

Prepping Enchiladas:

Spray nonstick on the pan(s), can use 9x9 or 9x13, May need 2 pans.

Add chicken to a flat tortilla

Cover chicken with pepperjack cheese

Roll up tortilla & place in pan

Once pan is full cover tortillas with cheddar cheese.

Bake for 15 minutes or until cheese is melted.