Cook chicken breasts, bone, and chop.

Chop red onion.

Heat chicken, onion, and 5 ounces of green enchilada sauce in a pan.

Cook until the onion is tender.

In a separate saucepan, combine 3 cups of water, chili powder, and vegetable oil.

Bring to a boil.

Reduce heat and simmer.

Using tongs, dip tortillas in the simmering water until soft.

Place the softened tortilla in a greased pan.

Fill with chicken mixture and grated Monterey Jack cheese.

Wrap the tortilla around the filling.

Repeat the filling and rolling process with each tortilla, dividing the filling and Monterey Jack cheese among the 12 tortillas.

Place the enchiladas in a row in the pan.

Pour remaining green sauce over the enchiladas.

Lay sliced Velveeta cheese on top of the enchiladas.

Cover with foil and bake at 375°F (190°C) until the cheese melts (approximately 20 minutes).

For spicy enchiladas, add 1 tablespoon of chopped jalapenos to the chicken filling.