| 1. |
Place breasts in glass baking dish. Slice onion thin and top chicken. Sprinkle with garlic powder and cumin. |
| 2. |
Roast chicken covered at 350° F (175° C) until cooked (about 40 minutes). Remove and allow to cool somewhat. Shred chicken with a fork. |
| 3. |
In large bowl mix shredded chicken, 2 cans enchilada sauce, 2 cups cheese, the cilantro (chopped) and 3/4 cup of the chopped green onion. |
| 4. |
In a separate bowl, add 1 1/2 cans of the enchilada sauce and microwave 30 seconds to warm. This will be used to soften the tortillas to prevent breakage. |
| 5. |
Place about 6 corn tortillas into the sauce (one at a time) for a minute or two to soften. |
| 6. |
Place enough chicken mixture to make each enchilada about thumb thick. Pour one can of sauce into two glass rectangular cake pans and spread evenly (helps prevent sticking). |
| 7. |
Place rolled enchiladas in the pans lengthwise, about 10 per pan. Take any remaining sauce and spoon over tops of enchiladas thinly. Sprinkle last 1/2 cup cheese lightly over the enchiladas. Top with last 1/4 cup of green onion. |
| 8. |
Bake in 350° F oven approximately 35 minutes or until lightly browned. |
