This is one of my family's favorites, and it's super easy and quick to put together! I always serve it with rice to make it stretch a little... it's perfect for a small family.
1 tablespoon butter or vegetable oil
1/3 cup finely chopped onion (1 small)
1 can (10 oz) red enchilada sauce
1 to 3 teaspoons ground cumin
1 can (12.5 oz) chunk chicken breast in water, drained
4 flour tortillas for burritos, 8 inch (from 11.5-oz package)
1 cup shredded pepper Jack cheese (4 oz)
1 cup shredded Cheddar cheese (4 oz)
1/3 cup sliced jalapeño chiles (from jar)
1 can (7 oz) chopped green chiles
In small to medium saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until tender. Reserve 1/4 cup enchilada sauce; add remaining sauce to onion. Stir in cumin and chicken. Reduce heat to medium-low; simmer uncovered 5 minutes.
Lightly grease 10-inch skillet with butter or cooking spray; heat over low heat. Place 1 tortilla in skillet; top evenly with pepper Jack cheese and second tortilla. Spread chicken mixture over second tortilla; top with third tortilla. Sprinkle evenly with Cheddar cheese; top with jalapeño chiles and green chiles. Place fourth tortilla over chiles; spread reserved 1/4 cup enchilada sauce over top.
Cover skillet; cook over low heat 18 to 20 minutes or until thoroughly heated. Remove from heat; let stand 10 minutes before serving. Cut into 4 wedges; serve topped with sour cream and if desired, several additional jalapeño chile slices.