Awesome Chicken Enchiladas (Too good not to share)

You can modify the spices in this recipe if you like it more or less spicey.

2lbs Boneless Skinless Chicken cut up into 1/2 inc cubes
1/8 C Canola Oil
1T Chili Powder
1/2 T Cumin
1/2 onion chopped up
Cook in large pan on stove
Add 1 8oz can green chilis, stir and remove from heat (use 1/2 can if you like it less spicey)

In seperate pan prepare 1 package Spanish rice (I used rice a roni)
When finished cooking, add to chicken mixture

Pour 1/2 of a 28oz can red enchilada sauce on the bottom of a 9x13 pan (may have enough chicken mixture to do about 1 1/2 pans.)

Spoon Chicken Mixture into burrito size tortillas, roll up and place in pan.

Pour rest of Enchilada Sauce evenly over top of rolled up enchiladas
Sprinkle evenly with 2-3 cups cheese.

Bake at 350 for 30 minutes (lower temperature if you need to cook longer to accomadate a certain dinner time.) For softer enchiladas cook covered, for a crispier top, cook uncovered.

ENJOY!!