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1
Cook chicken in oil and add salt, pepper, cumin, garlic powder and mexican blend seasoning until no longer pink in the center.
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2
Remove from pan and let cool.
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3
Add more oil to pan, cook onion until tender, add garlic (be careful not to burn), then add chipotles and green chile peppers and can of tomatoes.
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4
You will have to break up the tomatoes and chipotles.
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5
Preheat oven to 350.
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6
Shred chicken with fork or fingers in small peices, removing fatty peices, add to mixture and stir.
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7
I cook the tortillas in oil over medium high heat just a bit on each side to soften and then drain on paper towels.
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8
You can also put in microwave to warm.
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9
Mix the sour cream and cheddar cheese in medium mixing bowl.
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10
Coat bottom of 9X13 pan with enchilada sauce.
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11
Add 1/2 cup or so of the chicken mixture to tortilla, add another 1/4 cup or so of cheese and sour cream micture, roll up and place seam side down in pan.
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12
Continue until you've used up cheese and chicken.
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13
Pour rest of enchilada sauce over enchiladas and top with remaining cheese.
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14
Cook for 20 minutes.
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15
Serve with sour cream.
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16
Can garnish with cilantro or chopped green onions.
