CHICKEN ENCHILADAS WITH SALSA RANCHERA

FOR THE CHICKEN:
3 skinned and boneless chicken breasts, trimmed
seasoned salt and pepper
garlic powder
1 small onion, finely chopped
FOR THE SALSA RANCHERA:
1 teaspoon salt
4 garlic cloves
3 pounds tomatoes
3 serrano peppers
1 teaspoon cumin
1/4 cup onions, finely chopped
1 teaspoon oil
FOR THE ENCHILADAS:
4 ounces low-fat grated cheese
corn tortillas

TO PREPARE THE CHICKEN:
Season chicken breast with the seasoned salt, pepper, and garlic powder.

Cook on hot grill or skillet for five minutes on both sides.

Cool slightly and chop chicken finely. Mix chicken and finely chopped onion together. Set aside.

TO MAKE THE SALSA RANCHERA:
Clean tomatoes and place in a baking dish. Place tomatoes under broiler. Turn the tomatoes as they brown, until all sides are brown. Place Serranos on hot skillet shaking or turning chiles until skin has browned and blistered.

Place garlic, tomatoes, serranos, cumin, and salt in blender and blend until mixed into a thick, textured sauce.

Heat oil in a sauce pan, add onion and sauté until translucent. Add tomato sauce to pan and heat on high for 5 minutes, stirring often. Set aside.

TO MAKE THE ENCHILADAS:
Preheat oven to 375 degrees F.

Heat salsa on low. Place 8 tortillas in salsa.

Take one tortilla out and fill with chicken and a tablespoon of cheese. Roll and place in baking dish. Repeat until chicken is gone. Top enchiladas with remaining salsa and cheese.

Bake at 375 degrees F until hot, about 25 minutes.

Adapted from source: Central Market, Austin, TX