Cook the chicken breasts in boiling water until the juices run clear, about 30 minutes. Shred cooked chicken with 2 forks.
While the chicken is cooking, saute the garlic in the EVOO. Add in the tomato sauce, salsa, taco seasoning mix, cumin, and chili powder. Simmer sauce to combine flavors. Stir in the shredded chicken.
Heat 1 can of enchilada sauce and hot sauce in a small skillet. Drag each tortilla through the enchilada sauce. Sprinkle a bit of pepperjack cheese down the center, top with chicken, and wrap like a burrito.
Put all the enchurritos in a greased baking dish, sprinkle with half of the Cheddar cheese and top with the remaining can of enchilada sauce (you may not need to use all of the enchilada sauce). Sprinkle with the remaining Cheddar cheese.
Bake in the preheated oven for about 15 minutes, or until cheese is melty and brown.
Cook Information Cleanup:
CookTime: 15 | PrepTime: 45 min | TotalTime: 1 hour