Chef Carter's Chicken Enchilada's

My sweet boys love to cook with their Mommy and I love having them in the kitchen helping me! I find that if I include them while making dinner they are more apt to eat it. They are proud of what they made and excited to try it! Carter looked at me one day and said, "When I grow up, I wanna be a 'cooker' just like you Mommy!" It made my heart soar! I love memory building with them!
** This is my own made up recipe, I kind of just throw it together without exact measurments.......Here is the basic recipe below.....
Sandra's Chicken Enchiladas
1 -3 lb bag frozen boneless skinless chicken breast (trimmed, boiled, shredded)
1 -8 oz container of sour cream (I use fat free)
1- 6 oz cans of diced green chilies
1/4 to 1/2 cup finely chopped cilantro (I love cilantro)
1 large onion finely chopped
1 entire bulb of garlic minced or I used a heaping spoonful or two of the
minced garlic in a jar, you can use garlic powder too if you don't have fresh
1 teaspoon cumin
Lots of shredded Cheese about 3 cups divided in half- I use a bag of mexican blend!
1 extra large can of Macayo's enchilada red sauce
12 Flour tortillas

1. Trim the chicken, boil it with some salt until cooked through, drain and let cool, then shred with fork or fingers.
2. In a mixing bowl, combine all ingredients (except 1/2 the cheese, tortillas and, enchilada sauce) and mix together thoroughly.
3. Drop a spoonful of mixture on each tortilla and roll them up, place them seam side down into the baking pan.
4. Cover the tortillas evenly with the red sauce and the other half of the shredded cheese.
5. Bake uncovered in a preheated oven at 350 degrees for 30 minutes or until bubbling