FOR THE CHICKEN:

1. Season each side of the chicken breasts with the spice mixture.
2. Heat about a cup of water (or chicken broth) in a sauté skillet and add the chicken.  Cover the pan, reduce the heat to low and simmer until chicken is cooked through, about 20 minutes.   Check periodically to see if more liquid is needed. Remove the chicken when it reaches 165°F from the water and let cool slightly.  Shred the chicken with two forks into a large bowl and set aside.

FOR THE FILLING:

1. Add 1-2 Tablespoons olive oil to a skillet and sauté the onions and peppers over low/medium heat until they begin to soften, approximately 4-5 minutes.  Sprinkle with salt and pepper as they are cooking to help bring out the water.  The last 30 seconds, add the garlic and stir to combine.
2. Take the pan off the heat and add the parsley (or cilantro), oregano, cumin and chili powder.  Stir in the enchilada sauce and combine.  Add this to the bowl with the shredded chicken mixture.  Add the Cotija cheese.  Stir to combine.

PUTTING IT ALL TOGETHER:

1. Pour some of the enchilada sauce into a low baking dish.
2. Heat a nonstick skillet over medium heat that’s been sprayed with cooking oil or add a little oil to the pan.  Warm each tortilla for 10-20 seconds per side.  Using a pair of tongs, coat the tortilla in the enchilada sauce and then fill with about 1/4 cup of the filling.
3. Roll the tortilla into a cylinder and place it seam side down in a 9×13 pan that’s either been sprayed with cooking spray or coated with a thin layer of Enchilada Sauce.
4. Top the enchiladas with the remaining enchilada sauce and the Mexican cheese
5. Bake uncovered at 350° F for 20 minutes or the cheese is completely melted and they are warmed through.
6. Serve with rice as a side dish or refried beans, chips and salsa.

WHAT TO SERVE WITH THIS:
Mexican Rice
Guacamole
Salsa