Corn Tortillas - you can buy them but it's much better if you make them.
Boneless, skinless chicken breasts or thighs
2 Tbs New Mexico Ground Chili
1/2 tsp ground cumin seed
1 cup Montery jack cheese shredded
Enchilada Sauce; canned or Make your own
Place chicken and seasonings in a crockpot, cover with water. Cook for 6-8 hours, until chicken is easily shredded with a fork.
Drain. Tip: You can reserve the broth to cook beans in instead of cooking them in plain water. See Refried Beans
Warm enchilada sauce in a large skillet. Dip tortillas in on one side. Place in a glass pan, put chicken and cheese in, roll. Repeat for each.
Pour sauce over rolled enchiladas, then top with cheese.
Bake in a 350 degree oven for 15-20 minutes.