Creamy Chicken Enchiladas - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts (cubed)
2/3 cup diced onion
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 (10 2/3 ounce) can condensed cream of chicken soup
1 (10 2/3 ounce) can condensed cream of mushroom soup
2 (4 ounce) cans diced green chilies, with juice (for more heat add 1-2 more cans)
2 (2 1/8 ounce) packets sazon goya (sin achiote)
1 1/2 teaspoons cumin
1/8 teaspoon black pepper
1/4 teaspoon salt
2 cups shredded mexican cheese (divided)
6 -8 large flour tortillas (I don't recommend subbing corn tortillas)
Toppings
sour cream
salsa (optional)

Preparation

Dice chicken breasts into bite-sized cubes (about 1\").
Heat a large sauce pan over medium to high heat and add olive oil.
Cook diced onion and minced garlic until golden brown.
Add chicken and season with chili powder, garlic powder and cayenne pepper. Cook until chicken is no longer pink.
Add both cans of soup and green chilies with their juice to the chicken. Add both packets of sazon goya sin achiote. Season with cumin, black pepper and salt and bring to a simmer.
Stir in only 1 cup of the shredded cheese and simmer about 10 mins longer.
Preheat oven to 400 degrees.
While sauce is simmering, spray a 13x9\" glass baking dish with non-stick cooking spray. Put 6-8 large tortillas in the pan so that they are arranged side-by-side like taco shells (open-side-up).
Set aside 1-2 cups of the sauce (or simply be sure to save this amount in the pan).
Fill each tortilla with remaining chicken and sauce mixture. Close tortillas like you would a burrito, rolling them over so the flap is on the bottom.
Cover the entire dish with the reserved 1-2 cups sauce. Sprinkle with 1 cup shredded cheese and cover with aluminum foil.
Bake 30 minutes.
Let cool then use a spatula to scoop out large squares (like lasagna) and top with sour cream and salsa if desired. Serve with Recipe #263512, Recipe #287183 and margaritas!