Before cooking anything it is always best to wash your hands and any countertops or cutting boards that you will place food on. Some quick preparation that can be done before starting; is thawing out the chicken ahead of time to make cooking time shorter, shred cheese if needed but I like to use the pre shredded cheese, open the Enchilada sauce cans, and pre heat your oven to about 350.
All the supplies you will need are pretty inexpensive. My recipe makes about twenty enchiladas. The food items you will need are: 5 Boneless skinless chicken breasts, 2 cans of La Victoria enchilada sauce, one bag of any medium cheddar cheese (about 8 cups if shredding by hand) and twenty corn tortillas. Utensils needed are a big pot to boil the chicken in, a strainer, two bowls (one big and one small), can opener, big spoon, and a baking pan to fit the enchiladas in.
Once you have all the supplies and prep done, now you are ready to start making the enchilada filling. First you will want to fill your big pot about three quarters of the way full with water and bring it to a boil. When the water starts to boil you can add the chicken breast. Be careful because the pot and water are extremely hot and may splash back up at you. You will want to let the chicken boil for about fourty-five minutes to one hour. I check if the chicken is cooked all the way through by cutting a breast in half and making sure there is no pink in the meat. When the chicken is done, you will want to strain the water from