Homemade by Jenny

Being 28 weeks pregnant, I occasionally get cravings for certain foods. This week, I was craving Mexican food made with corn tortillas. Any other tortilla wasn't going to do. I had never worked with corn tortillas before because I know that they're easy to crumble. But this is what the baby wanted so I gave in. I decided to make chicken enchiladas with what I had in my pantry and freezer. The only thing I had to buy were the tortillas. Shredded Chicken Enchiladas Recipe Source: Original Creation by Jenny Ingredients: 1 lb. boneless, skinless chicken breasts 2 (10-oz.) cans of enchilada sauce (mild because I have a 2 y/o) Salt Pepper 1 c. fiesta blend cheese (or Cheddar & Monterrey Jack) 2 Tbsp. fresh cilantro 2 cloves garlic, minced 12 6-inch corn tortillas Directions: Combine enchilada sauce and minced garlic in deep skillet and heat to boiling, then lower heat. Sprinkle thawed chicken breasts with salt and pepper. Add the chicken breasts to the sauce. Cover and cook until