Ingredients: 4 chicken breasts, jalapenos (optional), 4 handfuls grated cheese, 2 tbsp enchilada spice mix, 1 can chopped tomatoes, 6 tortillas (I used gluten free ones).
Pre-heat the oven at 170 C.
Cut the chicken breats in cubes. Fry them in a pan until golden brown.
When golden, add the spice mix and chopped tomatoes. Bring to a boil until the sauce is thickened.
Pur some of the meat, cheese, jalapenos (if used) and sauce into a tortilla and wrap it. Arrange in an oiled oven dish. Save some sauce and cheese to add at the end.
Pour over the saved cheese and sauce. Bake in the oven for 20 min.
