Cheap Chicken Enchiladas

I always buy the split chicken breasts when they are on sale, then never really know what to do with them once I get them home.  But when they are 2 for $2.00 how can I resist?

• 2 chicken breasts, roasted and shredded
• 1 can diced tomatoes
• 1 can diced green chiles
• 2 onions, diced
• 1 can enchilada sauce
• salt, pepper, chili powder
• flour tortillas
• shredded cheese

Chicken Filling:

1. Bake two of the chicken breasts in a roaster pan until they are completely cooked.  After they cool,  debone them and remove the skin, then run them through the food processor to shred.  Set aside.
2. In a stainless steel skillet, cook onion until completely cooked through.
3. Add chicken and spices.  Stir to coat.  Cook about 2 minutes on medium.
4. Add tomatoes and chiles.  Stir.  Add a little water, cover, and let steam on medium heat for about five minutes.

I thought it all looked pretty good at this point!  What amazed me is that this was all made with only two chicken breasts!  Shredding the meat really makes it go far.

Enchiladas:

1. If mixture seems dry, add a little of the enchilada sauce to the pan and stir.
2. Fill the tortilla shells with chicken, roll, and place seam side down in baking pan that has been sprayed with cooking spray.
3. Cover with enchilada sauce and finally shredded cheese.
4. Cover with foil and bake at 350 degrees for about half an hour.
5. Remove foil and let chese brown.
6. Serve with sour cream and/or guacamole

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