Easy Chicken Enchiladas

Ingredients:

2 lb frozen boneless skinless chicken breast
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Colby & Monterey Jack cheese plus extra for sprinkling on top
1 batch of homemade Red Enchilada Sauce (separate recipe)
15 corn tortillas

1/4 cup Avocado Oil

• Bring big pan of water to a boil and boil frozen chicken in water for 18-20 minutes.
  
  
• While the chicken is boiling and cooking through heat up a fry pan with oil and flash fry each one of the tortillas on both sides quickly.  Placed the cooked tortillas on a dinner plate (no paper towel is needed).  Just stack the tortillas around the plate like flower pedals, they will not stick together when you go to grab them later
  
  
  
• Once the chicken breasts are cooked through place chicken in kitchenaid with paddle attachment and shred.
• In the kitchen aid place onion powder, garlic powder, salt, black pepper, shredded Colby & Monterey Jack cheese and ½ cup of the homemade enchilada sauce.  Mix around with the paddle attachment for 30 seconds to evenly coat everything.
• In 9x13 baking pan, pour just enough homemade enchilada sauce in the bottom to coat the bottom of the pan.
• Fill each tortilla with a spoonful of meat mixture.
• Roll tortilla and place seam side down in pan.
• Continue with remaining tortillas.
• Pour remaining enchilada sauce over tortillas and top with cheese.
• At this time, cover pan with tin foil. You may refrigerated for several hours or overnight. Or you can freeze them!
• Bake in 375 degree oven for 25 minutes (30 minutes if refrigerated) (45 minutes if frozen).
• Enjoy!