• Preheat oven to 400° and lightly spray a 9 x 13 baking dish with non-stick cooking spray.

For the Creamy Sauce

• Using a large frying pan, heat olive oil over medium heat.
• Add jalapenos, serrano peppers, tomatillos, garlic cloves, onion slices and fry lightly.
• Pour in chicken broth and cover for 5 minutes.
• Remove from heat and add all ingredients to a blender or Vitamix.
• Next, add cilantro, chicken bouillon, sour cream and cream cheese. Mix until blended.

For the Chicken

• Using the same frying pan, add 1 tablespoon of oil and heat over medium high heat.
• Add chicken, seasoned with Slap Ya Mama, garlic powder, black pepper and red pepper flakes.
• Once you have a good sear, add butter to the pan, flip chicken over and baste each breast with the butter.
• Reduce heat to low, cover and cook for 10 minutes.
• Add chicken and juices to a large bowl.
• Let it cool a bit then shred it.
• Add a little bit of the sauce (about ½ cup) and mix well.

Assembling the Enchiladas

• Pour a little sauce in the bottom of the prepared baking dish.
• Lightly fry the tortillas in oil then add chicken mixture and shredded cheese.
• Roll up and place seam side down in the baking dish.
• Cover with the remaining sauce and top with additional cheese.
• Bake uncovered in a preheated 400 degree oven for 20-25 minutes.