Now I have made enchiladas before, but these are just fantastic! Adding the 2 different flavors of cheese makes the world of a difference with the flavor. This recipe is a quick and easy fix, and so delicious.
2 tsp garlic, minced
1 can (1 1/2 cups) enchilada sauce (I use Mild)
ground black pepper
3 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
3 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Once cooled, shred the chicken.
Pour 1/2 of the enchilada sauce on the bottom of the casserole dish.
Hold your tortilla in one hand and fill the tortilla with a layer of cheese mixture and a layer of shredded chicken, careful not to fill too full. Wrap up the tortilla and place seam side down into the casserole dish. Repeat this process.
Sprinkle the remaining cheese and cilantro over the completed enchiladas.
Original recipe from: A Sweet Pea Chef