Chicken Enchiladas

Ingredients

• 3-4 chicken breasts
• 1 chicken bullion cube
• 1 medium red onion diced
  
• 15 white corn tortillas or flour tortillas (fajita size).. room temperature..
  
• 3 (10 ounce) cans red or green enchilada sauce (I use Old El Paso)
• 3-4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend Mexican cheese mix)
• sliced jalapenos optional..
• pico de gallo optional
  
• sour cream optional
  

Directions

1. Boil chicken with bullion cube until it falls apart, then shred.(I put it in the slow cooker many times, and save me he hassle...)
   
2. Mix 1/2 can of sauce, 2/3 or the diced onion and a little cheese with chicken. (can be added directly into slow cooker if desired)
   
3. Put other 1/2 can on bottom of 11x9 baking dish.
4. Preheat Oven 350 degrees.
5. Roll chicken mixture into tortillas. (if they aren't room temperature, you can microwave for a few seconds, but i find that THAT makes them too chewy)
   
6. Put in pan semi-tightly.
7. Cover with remaining 2 cans sauce, cheese, and a little onion for garnish.
   
8. Bake covered for 10 minutes then uncovered for another 10-15 more until cheese is fully melted (usually about 20-25 min total).
9. Brown top slightly or to preference.
10. serve with Sour cream, Guacamole, and Pico de Gallo... and dont forget the jalapenos for added heat..