1 lb boneless skinless chicken breast
1â„4 cup chopped onion
1 teaspoon garlic powder (I prefer fresh minced)
1 tablespoon Worcestershire sauce
1 (8 ounce) can tomato sauce
1 teaspoon paprika
1 teaspoon oregano
2 teaspoons chili powder (more or less for your taste)
1â„2 teaspoon cumin
1â„2 teaspoon black pepper
3 cups shredded cheese (I like the jack or cheddar combos)
1 (10 ounce) can enchilada sauce (I prefer the green sauce)olive (optional)
12 corn tortillas oil
Method to cook / Bake:
Boil chicken in water.
Then rinse and shred with fork.
Add onion and garlic.
Add next 7 ingredients (Worcestershire sauce through black pepper).
In another skillet, heat oil.
Add tortillas, one at a time, for 10 seconds on each side.
Drain on paper towel.
In 10′ x 13′ baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture.
Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).