Preheat oven to 400 degrees

Cook the chicken breasts for about 10 minutes in water, half an onion sliced, garlic, and chicken bouillon. Process: Bring water to a rolling boil with all of the seasoning & vegetables in the water. Once it’s boiling lower the heat to a simmer and add the chicken. Cover the pot and simmer for about 10-15 minutes or until no longer pink.

Drain the chicken and let cool. Then shred the chicken.

While the chicken is cooling fry the tortillas in hot vegetable, corn, or canola oil for about 2-3 seconds per side. Place them on a paper-towel lined plate when finished frying.

Get rid of most of the oil except about a tbsp in the pan. Add the shredded chicken, seasoning, and chilis. Saute for about 5-10 minutes on medium heat.

Shred the cheese

Add about ⅓ of the can of enchilada sauce to the bottom of the baking dish. Cover the bottom of the dish by tilting the dish til it’s evenly coated.

Layer each tortilla with enchilada sauce, chicken mixture, habanero cheese and cheddar cheese. Roll up the tortilla and plac the enchiladas seam side down in the baking dish.

Pour the rest of the enchilada sauce over the enchiladas. Add both types of shredded cheese and the cheese dip.

Bake uncovered for 15 minutes at 400 degrees.

Remove from the oven and let rest for 10-15minutes. Then serve topped with green onions and Mexican Style Cream Sauce.