Chicken Enchiladas

Enchiladas with a spiced up chicken, plenty of cheese and enchilada sauce.

Start by adding the the spices to 2 tablespoons of the olive oil.
Marinate for 2 hours or overnight if you have time.
Next, heat a cast iron skillet on medium high heat. Add the last tablespoon of olive oil.
When warm, add the chicken with marinade into the skillet. Sear for 3 minutes on each side.
Place in a 325 degree oven for 15 minutes.
Remove and let cool. Once cool, pull the chicken.
In a pot on medium heat, melt the butter, and then, add the flour.
Once combined, add the enchilada sauce and cook for 5 plus minutes until it thickens.
To assemble the enchiladas, take the tortillas and drop into the enchilada sauce one at a time.
The enchiladas are assembled one at a time.
After the first tortilla has been dipped in the sauce, place into a 9" x 13" baking dish.
Add 3 ounces or so of the chicken and 2 ounces of the cheese to one of the enchilada soaked tortilla.
Roll up the tortilla and tuck into one side of the baking dish.
Repeat rolling the remaining 7 tortillas with the chicken and cheese. Fill the baking dish.
Pour the remaining sauce on top of the enchiladas.
Top with another 8 ounces or so of cheese.
Place in the oven and cook for 3 minutes or so until you get a good melt of the cheese.
Serve and enjoy!