Chicken Enchiladas

You will need:

• Yellow or white onion
• Parsley
• 3-4 cloves garlic
• 1- 6oz can tomato paste
• Vinegar
• Oregano
• Salt
• Cayenne pepper
• Chili powder
• 2 chicken breasts
• Cheese
• Burrito size tortillas

Sauce: Dice onion and garlic. Cook in vegetable oil on medium heat until onion is tender. In a separate bowl, combine tomato paste and 1 1/2 cup water and mix until paste is dissolved in water. Add tomato paste and water mix to the pan with the onion and garlic. 

Add 1 teaspoon parsley, oregano, salt and cayenne,1 tablespoon chili powder and 2 caps full of vinegar. Let simmer 10 minutes covered. More salt, cayenne, vinegar and chili powder can be added for taste depending on your liking. 

To assemble enchiladas: Boil both chicken breasts until completely cooked. Cut breasts into long strips and cube. Place a hand full of cut chicken in the center of a tortilla and spread longways in tortilla. Cover chicken with cheese and roll. This is easier done inside the baking pan so you don't have to transfer from a counter top. You may also have to cut the tips of the tortillas to fit in the pan. You should be able to fit about 6 enchiladas in the baking pan. Cover with sauce and top with a generous layer of shredded cheese. 

Tent with ten foil to avoid the cheese sticking to it and bake in the oven at 400 for 45 mins.