Chicken Enchiladas II

Ingredients

 * 3 chicken breasts
 * ¼ onion (diced)
 * ½ tsp chili powder
 * ½ tsp cumin
 * ½ tsp garlic powder
 * 12 oz grated colby or jack cheese
 * vegetable oil
 * 8 corn tortillas

Green Sauce

 * 10 tomatillos (quartered)
 * ½ onion (diced)
 * ½ cup mild green chiles or 4.5 oz can
 * 3 tbsp vegetable oil
 * ½ tsp salt
 * ½ tsp paprika
 * 1 tsp garlic powder
 * ¼ tsp cayenne pepper
 * ½ cup water

Directions

 * 1) Boil chicken breasts until done and cube.
 * 2) In a large oiled pan, sauté chicken, spices, and onions until the onions are clear.
 * 3) Allow the chicken to cool and add cheese.
 * 4) In an oiled skillet, cook tortillas on each side until soft (approximately 10 seconds each side on medium high heat).
 * 5) Set the tortillas aside, stacking to prevent drying, until cool enough to touch.
 * 6) Place the chicken mixture in the center of each tortilla and roll.
 * 7) Place enchiladas in a 9 inch square dish and cover with green sauce.
 * 8) In a sauce pan, sauté onion and garlic until onions are clear.
 * 9) Add tomatillos, green chilies, paprika, water and bring to a boil.
 * 10) Add remaining ingredients, cover, reduce heat and simmer for 20 minutes.
 * 11) Allow to cool for a few minutes and pour into a blender.
 * 12) Blend the mixture until your desired texture is achieved.
 * 13) Please note; a finer mixture covers the enchiladas better and brings out more flavor.
 * 14) If you desire a hotter, more spicy sauce, add hot jalepeños when adding the tomatillos and green chilies.