Chicken Enchiladas:
* Pot of water, boiling
* 3 Skinless chicken breasts or 3C of leftover, shredded, chicken meat
* 1 Bay leaf
* Mexican seasonings
* S&P to taste

* 4C Shredded Monterrey cheese (or any other cheese you have on hand)
* 12 Small flour tortillas
* Sheet of tin foil big enough to cover your baking dish
* 9×13 baking dish (or whatever you have on hand that’s clean and oven proof)
* 1C Pasta sauce
* 1C Mild or hot salsa
* 2 Tbsp sugar (to cut the acidic salsa)

* 1/8C of your favourite herb, finely chopped and placed over the cheese before plating

Boil enough water to cover the three chicken breasts while seasoning the meat on top of wax paper (cleaner, faster clean up) with the Mexican seasoning and S&P. Add to boiling water along with the bay leaf. Cover and cook till the internal temperature of each breast reaches 160 degrees. Set cooked meat aside to cool down completely before you start to shred into medium size strands of meat.

While the meat is poaching, grate 4 cups of the cheese. Cover and set aside till everything is about to be assembled.

While the meat is cooling, mix the pasta sauce with the salsa and sugar in a small sauce pan. Heat till it comes to a rolling boil. Turn the heat off and let it sit till you finish the enchilada assembly.

While preheating your oven to 300 degrees, wrap the tortillas loosely in foil, and place it in the oven for 10 minutes to heat them through. The meat by this point should be cool enough through the whole breast, start shredding it up and placing it into a bowl.

Take the tortillas out of the oven and turn the heat up to 450 degrees. Unwrap the tortillas and start your assembly of chicken and cheese in a 1.5" line across the middle of each tortilla. Top with jalapenos if you like. Wrap each one up and place in a baking dish seam side down. Make as many as will fit comfortably in the pan. Don’t overcrowd.

Top the enchiladas with your hot tomato sauce and add whatever cheese is left, place in the 450 degree oven for 7-10 minutes. You can cook them for 5 minutes and broil them for another 3 if you like your cheese to have a golden colour to it.

Plate two enchiladas per person with herbs over them, and add sour cream and guacamole on the side. Enjoy!