2 cans Mexican stewed tomatoes
1 whole onion, coarsely chopped
2 or more cloves garlic
1 tsp. oregano
2 tbsp. or more chili powder
4 boneless & skinless chicken breasts
About 15 tortillas (flour or corn)
Monterey & Cheddar cheeses
Sliced jalapeno peppers (optional)

Drain tomatoes, reserve liquid; chop tomatoes. In skillet, add liquid, onion, garlic (minced), oregano and chili powder. Boil 5 minutes, stirring occasionally. Stir in tomatoes and chicken. Cook until done, about 5 minutes.

Fill tortillas with chicken mixture and some shredded Monterey Jack and Cheddar cheese. Roll then place tortillas in a 9 x 13 inch pan. Cover with more cheese and optional jalapeno peppers. Cover full pan and bake at 375 degrees for 15 minutes or until heated. Serve with sour cream and guacamole if desired.

Please note: The numbers of enchiladas depends on how you fill each. More filling in each, less enchiladas.