Chicken Enchiladas- This One is FINALLY a "Keeper"!

I can't tell you how many different chicken enchilada recipes I have tried! I LOVE mexican food.. I could eat chips, salsa, cheese dip, burritos, fajitas, enchiladas etc every night of the week and be completely fine with it... so the fact I haven't been able to find a good chicken enchilada recipe has been a little frustrating! Andrew just says to make the Old El Paso kind out of the box but I just can't do that!

SO I FINALLY FOUND A KEEPER! When the hubs says "this is good!" that means it goes in the recipe box! Did I mention it was super easy also??

Drum Roll Please......

Shredded Chicken Enchiladas

2 cloves garlic, minced
2 cans enchilada sauce (I used Harris Teeter brand)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
corn tortillas (whatever size you want)
cooking spray

Directions

Preheat oven to 425 degrees.

Add the minced garlic to enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher 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 the chicken breasts. Transfer the shredded chicken to a large bowl. Add a quarter of the enchilada sauce from the pan, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup 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 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup 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.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove form the oven and let stand 5-10 minutes prior to serving.

I eat mine with a ton of light daisy sour cream... you should too!

Enjoy!