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Put the chicken breasts in a pot of water and boil for about 20 minutes. This is to shred the chicken, which you'll have to do with two forks. This is by-far the most intensive part of this recipe, so don't get turned off by step #1. If you're really that against it, buy shredded chicken. I think this tastes better though.
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Next, heat up a little oil in a skillet and add the minced garlic. Let it saute a bit and then add the shredded chicken. Add the packet of Chipotle sauce and a spoon of salsa and a tbsp. of cumin into the chicken and mix.
- At this point, you should probably turn on your oven to preheat it to 350 F.
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On another burner, open the can of tomato sauce and pour it into a sauce pan. Add 1 tbsp of cumin, 1 tbsp of chili powder, 2 tsp garlic powder. Add garlic salt and pepper, to taste. Mix well and let it come to a boil and then turn the stove off.
- I like to add a spoon of the sauce into the chicken, just to blend the flavors a bit.
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In a pan, spoon a little bit of the sauce to make a thin layer at the bottom.
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Now create an assembly line. Take a tortilla, stuff it with chicken, sprinkle cheese on top (as you can see, I was very generous with the cheese), roll it up tightly and place it face down in the pan.
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Once you've lined up all the cute enchiladas, smother them with the rest of the sauce, and cover with cheese.
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Now stick it in the oven for 15 minutes.
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Enjoy the end product with cold salsa, sour cream, and/or guacamole.
