In a large skillet, prepare chicken breasts seasoned with garlic salt and onion powder till cooked completely. Remove from skillet and set aside to cool.
In same skillet, heat vegetable oil. Rip corn tortillas into small triangles and add to skillet. Cook tortillas until soft, not crispy. They will begin to break apart easily.
Add about half the can of enchilada sauce to moisten the tortillas. Turn heat to low and cover.
Shred the chicken breasts into medium pieces and add to the tortilla/sauce mixture. Stir in half a cup of shredded cheese and remaining sauce making sure to mix well. Top it off with remaining cheese, cover and let cheese melt. Serve and enjoy.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.