6 boneless chicken breasts, skinned
1 pt. light sour cream
Onion powder to taste
Garlic powder to taste
Black pepper to taste
8 to 12 tortillas
16 oz. can enchilada sauce
Jack and Cheddar cheese, shredded

Boil the chicken breasts on high approximately 5 minutes until fully cooked. Drain, let cool and shred into pieces. Add the sour cream, onion and garlic powders and black pepper.

Lightly fry the tortillas in oil one at a time until soft. Drain each and roll with a large spoonful of chicken mixture. Place tortillas in a 9x13 inch pan covered with nonstick spray. Pour enchilada sauce until ends and top are mostly covered. Top with mixture of Jack and Cheddar cheese. Bake covered at 375 degrees for 20 minutes, then uncovered for 10 to 15 minutes longer. Green enchilada sauce is recommended but red can be used.