Easy Chicken Enchiladas

As adapted from a Tyler Floren(sp?) recipe from the Food Channel

Chicken breast - About one pound

Cook the chicken breast in a fry pan, seasoning to taste with salt and pepper. Cook about 7 minutes on each side.

Mix 1-1/2 teaspoons each of cumin and garlic powder - sprinkle liberally over the chicken while it is cooking.

Pull the chicken from the pan and set aside to cool a bit. Then shred it.

In the pan with the drippings, add 2 cloves of garlic and 1 onion finely chopped - saute a bit. Then add a half can of chopped green chillies.

Take a can of chipotle chilis in adobo sauce - remove three chilis and seed them and finely chop them. Add to the pan.

Next, add a can of stewed tomatoes and a can of tomato sauce. Mix well. Salt to taste. Add the shredded chicken back into the pan and allow to heat through.

Preheat the oven to 350 degrees. Take the chicken mixture and place into tortillas that are then folded into thirds. I used flour tortillas, but an sure that corn would work well. Sprinkle with shredded sharp cheddar and bake about 15 minutes or until the cheese is well melted.