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Directions:
Preheat the oven to 375 degrees and spray a large 13×9 baking dish (one with high sides), with a non-stick cooking spray. Set aside.
In a pot of water, over medium high heat, add chicken breasts.
Bring to a boil and cook until the chicken is no longer pink. Drain, shred the chicken, return to the pan.
Sprinkle with seasonings and spices, stir to combine then pour 2 cans of enchilada sauce into chicken. Add onions, and jalapenos. Stir and simmer over low heat until onions and jalapenos are tender.
Pour half a can of enchilada sauce in the bottom of the baking dish and the remaining half into a shallow bowl.
Heat tortillas then dip each tortilla into the shallow bowl of sauce then set the tortilla in the baking dish.
Add chicken mixture along with both types of cheese to the middle of each tortilla and roll up and continue until all the tortillas are filled with the chicken mixture.
Pour remaining can of enchilada sauce over the filled tortillas and top with cheese.
Cover with aluminum foil and bake for 40 minutes, remove foil and bake for 10 more additional minutes.
Carefully remove from the oven and enjoy.
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