Shredded Chicken Enchiladas

A yummy meal I created using leftover chicken from my Shredded Chicken Soft Tacos.  It was a crowd pleaser!

 

Chicken:

• 5 boneless, skinless chicken breasts
• 4 cups water
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp red chili powder
• 1/4 tsp cumin

Add chicken, water, and all seasonings to a large sauce pan.  Over medium/high heat bring the chicken to a boil and boil for 10 minutes.  Reduce heat to low and simmer for 30 minutes with a lid cracked. When most, but not all, liquid has evaporated shred the chicken with a fork. Cook a little longer if there is too much liquid remaining, but you don't want it dried out. 

• Corn tortillas
• large can of red Enchilada Sauce
• 1/2 cup diced onions
• 2 cups shredded cheese, divided

Spray a 9x13 in. pan with cooking spray.  Place a thin layer of enchilada sauce in bottom of pan.  Then layer tortillas, 1/3 of the chicken, sprinkle 1/4 cup of onions, spoon a little enchilada sauce over meat and then sprinkle with 1/2 cup of cheese.  Repeat layer.  Then on last layer of tortilla place remaining chicken then pour remaining enchilada sauce on top and around edges.  Top with remaining cup of cheese.  Bake at 350 F for 20 minutes.