Boil chicken breasts until done, let cool and shred. Put shredded chicken, liquid smoke, chopped onion, garlic powder and 1/3 of a cup of sauce in a skillet and cook for about 15 minutes. While that is cooking, wrap 8 tortilla shells in paper towels and warm in microwave about 20-30 seconds. Butter a 9x13-inch glass baking dish.
When chicken mixture is done, put a spoonful of the rest of your sauce on a shell. Add enough mixture so it makes 8 on each one. Wrap them like you would a burrito, place in baking dish. Add the rest of your sauce over top then the whole bag of cheese. Spray a piece of tin foil with cooking spray and cover enchiladas sprayed side down so cheese doesn't stick.
Bake at 400 degrees F for 15 minutes.
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.