Preheat oven to 400 degrees and add the minced
garlic to the 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 sauce cool. Using two forks and shred the
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 9x13in casserole
dish with olive oil. Spoon about 1/3 C of the
chicken mixture along the center of a tortilla.
Gently but firmly, roll the tortilla around the
filling and place into the baking dish, seam side
down. Repeat with the 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 brown and cheese is melted.
Originally Submitted
1/1/2023
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