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1.
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Preaheat oven 375 degrees F/175 degrees C.
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2.
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On medium-high heat bring a large soup pot with the chicken breast to a boil.
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Add your seasonings to the water.
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3.
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Once the chicken is fully cooked, remove it from the pot and let it rest.
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4.
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While the chicken rests, take your tomatoes and cut them into small pieces along with the onions.
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Place into a mixing bowl.
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5.
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Finely chop your cilantro and add it to the onion/tomato mix.
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6.
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Bring the milk to a boil in a medium saucepan, reserving 1/4 cup to mix with the flour.
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Once boiling, lower the heat and add the cheese.
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Then mix the remaining milk and flour and pour into the pot.
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7.
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Start by assembling your enchiladas by placing the chicken and salsa onto the tortillas.
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Drizzle with a little bit of the cheese sauce.
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(Reserve some of the salsa for topping later.)
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8.
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In a small dish, pour half the cheese sauce onto the bottom of the dish.
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Roll up your tortillas and lay them in the cheese sauce in the dish.
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9.
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Drizzle the rest of the cheese sauce on top of the enchiladas.
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10.
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Bake for 10-15 minutes until the tortillas turn golden brown.
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11.
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Sprinkle some of the remaining salsa on the enchiladas and serve.
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Note: You can cut down on cooking time by purchasing pre-cooked chicken breasts and slicing it into small pieces instead of cooking a whole chicken breast.
