Preparation / Directions:
Preheat oven to 450 degrees. Seed and stem dried chilies. Soak in boiling water to begin softening.
Remove fat from chicken breasts. Place in a baking dish that has been sprayed with vegetable oil spray. Sprinkle with oregano, salt and pepper. Arrange sliced onions over chicken and drizzle with olive oil. Back for about 30 minutes or until juices run clear and chicken is no longer pink in the center.
While chicken is baking, place chilies and water in a saucepan and bring to the boil. Reduce heat and add garlic, chili powder and cumin. Simmer, covered, for about 10 minutes or until chilies are very soft. Remove from heat and set aside to cool. When cool enough to work with, add salt and puree mixture in a blender or food processor until smooth.
When chicken is done and cool enough to handle, shred with fingers or two forks into bite-size pieces. Mix the shredded chicken with the onions from the pan.
To assemble: Warm the tortillas in the oven or microwave to soften. Spoon a little chili sauce onto each tortilla and spread around with a spoon. Place about 1/4 cup of chicken mixture in center of tortilla along with about a tablespoon of shredded cheese. Roll enchilada into a tube and place in a single layer in a baking dish that has been sprayed with vegetable oil spray. When all the enchiladas are filled, spread remaining sauce over top and sprinkle with remaining cheese.
Cover and bake in a 350 degree oven until cheese melts and filling is hot, about 10-15 minutes.
Serving Ideas : Garnish with lettuce, tomatoes, and sour cream.