Chicken makes great protein for a lot of dishes, but chicken can easily dry out if cooked too long or improperly and ends up tasting like a bland piece of rubber. However, chicken is a blank canvas and allows for easy use in many recipes. This recipe takes a chicken breast and makes it into Mexican Monday meal with a kick. I find that by using pepper jack cheese it added a spicey yet not overly hot flavor to the enchiladas. The creamy flavor of the cream cheese and enchilada sauce also help to balance out the spice level of the pepper jack cheese. Mixing the chicken with the cheeses and chiles helps to boost the flavor of the chicken. While one serving is 2 enchiladas, I found that one can be very filling you may not need to eat the second one for those counting calories. I think you will enjoy this jacked up version of chicken enchiladas I know we did!

Chicken: I usually use boneless skinless chicken breasts as they are healthier and contain less fat than with the chicken skin.  Prices being what they are at the store I usually buy multiple pieces of boneless chicken breast when they go on sale and freeze them for later use.

Tortilla shells: I have used both regular corn and white corn tortillas and overall, like the ability to roll the white corn better.  I find that with the regular corn tortillas they end up breaking apart before you can get the enchilada rolled.