2 - 28 oz cans of Enchilada sauce (I use the Red La Victoria-Mild)
4-5 chicken breasts
Garlic powder
1 pkg (12 oz) Mexican blend shredded cheese
1 lb Mozzerella shredded cheese (reserve 1/2 for top of enchiladas)
Chopped Cilantro
Sprinkle garlic powder over top and bottom of chicken breasts and cook in non-stick skillet until done. Let cool so you can handle them and cut into long strips like fajitas.
Coat the bottom of a 9x13 baking dish (I prefer glass versus metal) with enchilada sauce about 1/4" deep...so they won't stick.
Enchilada assembly. Take tortilla and sauce it like a pizza on one size with enchilada sauce. On one end, add generous amounts of chicken and cheeses and chopped cilantro, roll up and put seam side DOWN in pan. Repeat making enchiladas until the pan is full. It is best to squish them in the pan. Pour the remaining enchilada sauce over all of the enchiladas, and sprinkle your reserved mozzerella over the top. Cover with aluminum foil and bake in the oven at 350 for about 45 minutes until heated through and all the cheese is melted.
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