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1
Pre heat oven to 350
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2
In a large stock pot, bring a quart of water to a boil over high heat.
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3
Add chicken and simmer for 15 minutes or until it reaches an internal temperature of 165F.
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4
While chicken is cooking, dice peppers.
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5
Add a thin layer of enchilada sauce to a 9 x 13 inch casserole dish, just enough to coat the bottom of the pan.
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6
When chicken is done, remove from pot and shred.
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7
(The easiest way to shred is with stand mixer on low using the paddle attachment.)
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8
Add cheeses and peppers to the chicken and combine.
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9
(Reserve 2 ounces of the shredded cheese for topping the enchiladas.)
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10
Add spices and stir to distribute evenly.
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11
Wrap tortillas in a slightly damp paper towel and microwave for 20 - 30 seconds.
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12
This softens the tortillas and prevents them from breaking during preparation.
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13
Scoop about a half cup of the chicken mixture and add to one of the tortillas making an even line down the center of the tortilla.
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14
Roll and place in the pan.
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15
Repeat until chicken mixture is evenly distributed among each of the tortillas.
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16
Eight of the enchiladas should fit down the length of the pan and the remaining 2 will have to be turned lengthwise along one side of the pan.
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17
Use a spoon to pour the enchilada sauce evenly over each enchilada and sprinkle the rest of the cheese over the top.
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18
Place pan in pre heated oven and bake for 12 - 15 minutes.
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19
Serve hot will chips and salsa!
