Chicken Enchiladas

• 3 pieces Large Boneless Chicken Breasts
• 8 ounces, fluid Can Tomato Sauce
• ¼ cups Green Onions, Chopped
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Garlic Powder
• 1 teaspoon Oregano
• ½ teaspoons Cumin
• 1-½ teaspoon Chili Powder
• ¼ teaspoons Black Pepper
• 10 pieces Corn Tortillas
• 10 ounces, fluid Can Mild Enchilada Sauce (red)
• 1 cup Shredded Cheddar Cheese
• Oil (For Cooking Tortillas)
• Lettuce (to Top)
• Sour Cream (to Top)
• Chopped Tomatoes (To Top)

Boil chicken breasts until fully cooked. Then shred with two forks.

While chicken is cooking, in a large bowl add the following ingredients and stir until well mixed:

Tomato sauce
Onion
Worcestershire sauce
Garlic powder
Oregano
Cumin
Chili Powder
Pepper

Add shredded chicken to the mixture.

In a skillet, pour a small amount of oil and cook tortilla shells on both sides. Only cook them for a short time on each side so the shell stays soft and doesn’t harden.

(Placing the shells on paper towels after they have cooked will get the excess grease off.)

Fill each shell with some chicken and roll. Place in a glass casserole dish. Repeat until all 10 shells are filled, rolled and in the casserole dish.

Pour enchilada sauce over the enchiladas and top with cheese.

Bake at 350 for 15 minutes.

Top with lettuce, tomatoes and sour cream and then gobble them up.

*To make these spicier, add more chili powder and use medium or hot enchilada sauce.