Spicy Chicken Enchiladas!

So I am NOT a huge fan of chicken when it comes to Mexican cuisine. I tend to stick to beef, BUT last night in a pinch when I had laid out chicken and had nothing else to go with it, I decided to throw these together. I have NO idea what all I put in them since I just added stuff left and right, but I am going to post the stuff I remember because they were AMAZZZINGG.

Ingredients:
3-4 chicken breasts,They can be the frozen kind, and you don't HAVE to thaw them out if you don't have time.
1 package of shredded cheese of your choice (see below)
Tortilla shells- taco sized
Spices- pepper, garlic salt, cumin, and cayenne.
Enchilada sauce - the red kind, I used hot but you can choose your own kind.
Toppings
IF you can find it- Taco Bell Home Originals Quesadilla sauce (look for it in the mexican aisle with taco shells, and it is an orangey type sauce in a bottle.)


Now, you can either cook the chicken on the stove like I did, or you can grill them.
On the stove- place the chicken breasts in a skillet and add enough water to cover the bottom of the pan. Cook the breasts on each side about 7 minutes, or until they are cooked through and juices are clear. You will want to let the water boil out so that the breasts get slightly browned on each side. Right when you flip them over to the other side, add in the following spices to your tastes (I did not measure anything).

Pepper
Garlic Salt
Cumin (you can leave this out but it really adds a GREAT Mexican flavor).
Cayenne Pepper (I used quite a bit because we like it SPICY!!)

Also add in about 1/2 of an onion, chopped into small bits. Let this cook with the chicken for the second half of the time.

Sprinkle the breasts with these seasonings and then replace the lid and let them finish cooking.

While those are cooking, take this time to prepare any toppings you will want like lettuce, tomato, onion, jalapenos, sour cream.
When chicken is done, use two forks to shred it like you would for pulled pork. I did not shred mine since I was short on time, but just cut it into really thin strips. Either is fine.
Put the chicken back in the pan and add in a about a 1/4 of a can of enchilada sauce. I used the hot kind of course, but you can use mild or regular. I also had some Taco Bell Originals Quesadilla sauce so I added a little of that in, but if you don't have that, don't worry!
Add in shredded cheese. If you have a grocery store that sells other cheese like our Kroger does here, you can use the quesadilla cheese, Monterrey jack, or habanero cheese for more flavor.

In your pan you should now have chicken, cooked onion, enchilada sauce, and cheese.
Cover and cook this until it is bubbly.
Take small tortilla shells (I used taco sized, not fajita sized) and microwave them for about 30 seconds or until warm. This will make it easier to roll them.
in the bottom of a baking dish, coat the bottom with more enchilada sauce, just enough to cover the pan.

Place about 3 tablespoons of mixture in to each shell, and then roll them up like a burrito. Place them fold side down into a baking dish or casserole plate. Continue until you have made as many as you want. Tuck them all together side by side in the dish. When they are all rolled, cover the tops with more enchilada sauce and then cover them all with cheese.
Place in the oven on 400 for about 10 minutes or until cheese is melted. We like our cheese somewhat browned on top, so we used the broiler for the last few minutes.

Remove them from the oven and let sit for about 2-3 minutes to cool.
Serve with the toppings of your choice.

You could also add Spanish rice to the mix if you want them to be a little fuller and go farther if you are feeding a big group. If I had any in the house last night I would have! If you choose to do that, just prepare the rice and add in with the mixture right before putting it into the tortillas.

Since I threw these together on a whim and didn't measure, just use your judgement on the spices. They will turn out great no matter what!