Chi-chi-chi-chicken enchiladas!

Now here is an oldie but goodie. I've been making these enchiladas for about 2 years (I guess that's not that long) But they are super delicious! They are Rochelle's favorite, and mine too! Jake adores them as well (But he adores all my cooking :D). But yeah they are fun, easy, and inexpensive.
Ingredients

• Chicken Breasts (About 3-4)
• 2 cans Enchilada Sauce (La Victoria-Traditional Red Enchilada sauce, the big one! And the HOT one :D)
• 2-8 oz bags of Cheese (I use lucerene mexican cheese)-or 16 oz of cheese
• 1-2 Large yellow onions (or red)
• 6-8 cloves of garlic
• 30+ corn tortillas (Whatever your preference)
• garlic powder
• onion powder
• Optional:Sour Cream
• Optional:Black Olives

1. Preheat your oven to 350 degrees on bake.
2. In a medium pot add your two cans of enchilada sauce, chopped onion, crushed/chopped garlic, garlic powder (2 tablespoons), onion powder (2 tablespoons), and the whole chicken breasts. Cover with a lid and heat at medium heat until meat is cooked through.
3. Remove cooked meat. Place meat on the side (or in fridge) to cool. You can put gloves on and shread the meat if it's not completely cool. However you might burn yourself.
4. Once the meat is cool shred it with your hands.
5. Next it's time to soften your tortillas. There are many ways to do this. Heat them in the microwave, dip them in sauce, heat them over the stove, etc. You can just stuff them regularly but they will crack and rip. I didn't last time and only a couple ripped. Dipping them in sauce is nice. (Make sure the sauce is hot) You need to carefully do this with tongs. (the torilla may rip).
6. Put meat and then sprinkle cheese on top of the tortilla a roll it up. Put enchiladas in a casserole dish/casserole pan. After all the enchiladas are in the pans (usually fits two pans) then you pour the rest of your sauce over the two pans and then spinkle the remainder of cheese on top.
7. Bake enchiladas at 350 degrees for about 15-25 minutes. You just want the cheese to melt/enchiladas to brown a bit. (Everything is cooked already).

And presto! You're done. Yummy enchiladas for your tummy. Enchiladas go great with black beans and spanish rice. Mmmmm! As an added treat you can put half a black olive on each enchilada and then bake it. And then a dallop of cream cheese (after they are out of the oven) on an enchilada for more goodness. (I only add sour cream to my spicy enchiladas.) Bon Appetit! Enjoy!