Preheat oven to 400 degrees. Add minced garlic to
enchilada sauce in a deep skillet and heat to a
boiling over medium-high heat. Sprinkle sea 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.
Using two forks, shred chicken.
Transfer the shredded chicken to a large bowl. Add
half the enchilada sauce from the pan with the
chicken, half the Monterrey jack and half the
cheddar cheeses and the 1/2 C of cilantro to the
shredded chicken. Stir to combine.
Wrap the corn tortillas in a damp cloth or paper
towel and microwave on high for 15-20 seconds
until pliable and warm. Grease a 9x13 inch
casserole dish with olive oil. Spoon about 1/3 C
of the chicken mixture along the center of the
tortilla. Gently but firmly, roll the tortilla
around the filling and place into the baking dish,
seam side down. Repeat with remaining tortillas.
Pour the remaining sauce over the enchiladas and
sprinkle the remaining cheese over the sauce.
Sprinkle with fresh cilantro.
Place casserole dish in the oven, uncovered, for 8-
10 minutes or until the tortillas begin to turn
golden and cheese is melted.
Originally Submitted
11/1/2022
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