2 lb. chicken (about 3 boneless skinless breasts)
3 chicken bouillon cubes
salt and pepper, to taste
garlic powder, to taste
soul seasoning, to taste
2 cups shredded cheese, divided (your choice)
1 cup dairy sour cream
1 cup salsa (I use mild)
1/2 cup roasted red peppers (from a jar)
10 flour tortillas
1 (29 oz.) can enchilada sauce, divided (I use medium)
sliced olives, fresh chives (optional)
13x9-inch glass baking dish

Boil chicken with bouillon cubes and selected spices. Boil for 1 hour, let rest for 20 minutes and then shred with fork/cut with knife.

Add 1 cup cheese, dairy sour cream, salsa and red peppers and mix well.

Warm tortillas for 20 seconds in the microwave. Pour half can of enchilada sauce into greased dish. Place about 3 oz of mixture in each tortilla and place (seam down) into glass dish (glass bakes better).

Top with rest of sauce and rest of the cheese and any other toppings... olives, chives, etc.

Bake at 350°F until cheese melts (chicken is already cooked).

ENJOY!

Submitted by: Jenee