Chicken Enchiladas

• Make batch of Red Enchilada Sauce (see link above). Reserve the tomato and onion chunks from step 6 in this recipe.
  1 Batch Red Enchilada Sauce, 1 Medium White Onion, 1 Tomato, seeded
• Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160 degrees F on an instant-read thermometer), about 12-20 minutes.
  1 lb. Chicken Breasts
• Transfer the chicken to a plate and set aside to cool.
• Season the sauce with additional salt and pepper to taste.
• Shred the chicken into bite size pieces and add to the bowl with the tomato/onion mixture.
• Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro.
  1 Cup Cheddar Cheese, 1 Cup Cheese, ½ Cup Cilantro
• Stir to combine.
• Preheat the oven to 425 F.
• Oil a 9 x 13  baking dish with cooking spray.
  Cooking spray
• Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable.
  12 Tortillas
• Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down.
• Repeat with the remaining filling and tortillas.
• Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly
• Reduce the oven temperature to 400  F.  Remove the enchiladas from the oven and pour the sauce oven the top.
• Sprinkle with the remaining shredded cheese.
  1 Cup Cheddar Cheese, 1 Cup Cheese
• Cover the dish with foil and bake for 20 minutes.
• Remove the foil and bake for 5 more minutes, until the cheese is browned.
• Remove from the oven and let stand 10 minutes before serving.