1 1/4 Pound Boneless, Skinless Chicken Breast
1 Cup Diced Yellow Onion
1/2 Cup Grated Parmesan Cheese
2 1/4 Cup Shredded Mozzarella Cheese, divided
1 1/2 Cup Shredded Cheddar Cheese
3/4 Cup Heavy Cream
1 1/4 Cup Picante Sauce
12 6″ Flour Tortillas
Preheat oven to 350 degrees. Season the chicken with salt and pepper and lay in a single layer on a baking sheet. Cook the chicken 25-30 minutes, until cooked through and internal temperature reaches 165 degrees. Meanwhile, spray a skillet with non-stick spray and saute the diced onions until they are translucent, about 5 minutes. Shred the cooked chicken into very small pieces (easiest to do in a food processor). Put chicken to a large bowl and add the sauteed onions, grated Parmesan cheese and 2/3 of the shredded mozzarella cheese.
For the sauce, combine the heavy cream and the picante sauce in a bowl and mix well. Put a little bit of the sauce in the bottom of an oven-safe baking dish. To make the enchiladas, dip a flour tortilla in sauce, place 1/12 of the chicken mixture in the center of the tortilla and roll the tortilla into an enchilada. Place the enchilada, seam side down, in the baking dish.
Repeat the process until all of the mixture is rolled up into enchiladas. This should make 12 enchiladas. Pour the remaining sauce over the enchiladas, being sure that the sauce works its way down between the enchiladas. Cover with foil and bake at 325 deg. for 40-45 minutes, until heated through.
Combine remaining mozzarella cheese with the cheddar cheese and spread over the top of the enchiladas of the cooked enchiladas and return them to the oven until the cheese is melted and slightly browned.