Chicken Enchiladas
From "Salsa Chicken Burrito Filling" by Juli Fish on 
allrecipes.com, with Rebecca and Evan's ideas on enchiladas
8/17/2006

Makes 8 enchiladas

4 Chicken breasts (about 1.5 lbs?)
3/4 c Tomato sauce
1/2 c Salsa
Taco seasoning (1.25 oz package of medium-hot)
< 1 tsp Cumin
< 1 tsp Chili powder
3 large cloves Garlic (minced)
~1/2 c Corn (not enough to overwhelm the mixture)
Hot sauce to taste
Corn meal
non-stick spray
8 8" Tortillas
6 oz Cheese, shredded (a combination of white cheddar and mozzarella was delicious)
Sour cream

Place chicken breasts and tomato sauce into a medium saucepan over medium high heat.  Bring to a boil.

Add salsa, taco seasoning, cumin, chili powder, and garlic.  There should be enough sauce so the chicken is mostly covered, but not quite all the way.

Simmer for 15 minutes.

Preheat oven to 350 while pulling the chicken apart in the next steps...

With a fork, start pulling the chicken apart into thin strings.  Keep cooking pulled chicken mixture covered for another 5-10 minutes.  Remove from heat.  

Add hot sauce to taste, and water if needed to dilute the sauce.  Add corn and a little more salsa if desired.

Cover large tray with aluminum foil.  Spray tray with non-stick spray (not optional), and then put a thin layer of cornmeal on top (optional).  Fill each shell with about 1/2 cup of chicken mixture.  For enchiladas, overlap the edges when rolling, and turn them upside down to keep them folded shut.  Push the enchiladas next to each other so cheese doesn't unnecessarily drip onto the tray.

Sprinkle plenty of the shredded cheese over the row of 8 enchiladas, then bake at 350 for 10-15 minutes.  You will want to check on them after the first 10 minutes to avoid too much browning of the edges of the tortilla shells.  The cheese should look slightly toasted.

Serve with sour cream.

Notes:
Could try adding in some sauteed onions and/or peppers to make them taste more like fahitas.