Now, the lazy way I make enchiladas is to buy a premade chicken at the store and use that, but they didn't have any today so I figured I'd just cook my own.
-Chicken Breast (1 lb)
-Chili powder (I used ground up California Chili Peppers)
-Chicken Broth/Stock (low sodium)
-Tortillas (I have yet to learn how to make my own)
-Las Palmas brand Red Chili Sauce - or whatever brand you can find (not enchilada sauce, red chili sauce...they make both things...and I haven't learned how to make my own enchilada sauce yet so this has to do for now)
-Grated cheese (I use cheddar but whatever cheese you prefer is good as long as it melts well)
Put some oil into a frying pan. Not a lot, just enough to coat the bottom. Don't use olive oil as it has a low smoke point
Take chicken breasts and sprinkle LOTS of cumin, a couple pinches of chili powder, and some pepper (to preference) on them, then brown the breasts in the frying pan with the oil. Don't worry about cooking them all the way through. I'd say about 4-5 minutes on each size (depending on breast thickness) should do it. Mine were pretty thick.
In a separate pot, pour chicken stock and squeeze one whole lime into it. DON'T DISCARD THE LIME! Once you've juiced it, put it in the chicken broth. Bring to a boil. Add garlic salt to broth (I used about 3 tsp I think). Add your browned chicken breasts to the pot, cover, let boil for a little while, I'd say about 5 minutes on high boil, then reduce the heat and let slow cook for awhile.
Here's where I don't know the specifics, you just gotta check the chicken. It should slow cook for awhile but it really doesn't take that long to cook in this case. You should be able to separate the chicken with a spatula and notice inside it's getting that nice stringy Mexican food looking chicken texture. Just make sure it's done, it should still be tender. Careful not to overboil it as it will make it tough and gross and like when my grandma cooks chicken in the microwave (yes she does and yes its gross). So poke it until its done i guess is the way to test it.
Let the chicken sit to soak up the juices for 5 minutes.
Take chicken out but DON'T DUMP THE BROTH! Take the chicken breasts and with 2 forks, shred the meat apart by pulling in opposite directions. Should get little chicken tendrils all over the place. Set aside.
In a casserole dish (a long one, not a square one, as this tends to make a lot), take the tortillas and put some shredded chicken in the middle, add shredded cheese, fold tortilla over itself wrapping the meat inside and lay in the casserole dish folded side down.
Once you've fit as many as you can in there, pour a can of the chile sauce in, then pour a little bit (not all) of your chicken broth mixture in on top, sprinkle with cheese.
Put in the oven just until the cheese is properly melted and everything is warm, as its all cooked so really it's just a heating up thing.