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1
Preheat a large skillet on medium high heat.
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2
Add the butter and onion.
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3
Cook the onion for about 4 minutes or until it starts to become translucent.
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4
Add the chicken to the skillet and season liberally with salt and pepper.
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5
Cook until chicken is no longer pink.
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6
This should take about 5 minutes.
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7
Add the garlic, spices and green chilies into the pan and toss to combine.
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8
Cook for about a minute or so.
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9
Remove skillet from the heat.
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10
Preheat the oven to 375 F.
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11
Warm the tortillas in the microwave for about 30 seconds so they are pliable.
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12
In the center of one of the tortillas, add a few strips of chicken, roll the tortilla tightly and place in a 9x13 baking dish that has been sprayed with cooking spray.
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13
Repeat with the remaining 7 tortillas and chicken.
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14
Pour your favorite enchilada sauce over the tortillas and sprinkle with cheese.
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15
Place in the oven (once is it preheated) and bake for about 30 minutes.
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16
If you would like, at the end of the cook time you can turn the oven to broil and broil for about 2-3 minutes.
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17
But if you do this, make sure to watch closely.
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18
Serve with Spanish rice and lettuce.
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19
And beans, if you are into that sort of thing.
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20
Enjoy!
