Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1/2 onion, finely chopped
2 cloves garlic, minced
1 can diced green chilies (4 ounces)
1 can red enchilada sauce (10 ounces)
2 cups shredded Monterey Jack cheese
8 eight-inch flour tortillas
1 package cream cheese, softened (8 ounces)
1/4 cup sour cream
Instructions:
Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
In a large pan, heat vegetable oil over medium-high heat. Cook the chicken breasts until browned on both sides and fully cooked (approximately 5 to 7 minutes per side). Remove from heat and shred the chicken using two forks.
Add chopped onion and minced garlic to the pan; cook until softened. Mix in diced green chilies, red enchilada sauce, shredded Monterey Jack cheese, softened cream cheese, and sour cream. Stir until the cheese is melted, and the mixture is well blended.
Spoon a portion of the chicken mixture onto each flour tortilla and roll them up. Place the rolled-up tortillas in the prepared baking dish, seam-side down.
Bake in the preheated oven for 20 to 25 minutes or until the enchiladas are heated through, and the edges are golden brown.
Allow the dish to cool for a few minutes before serving. Garnish with your favorite toppings such as sour cream, avocado, and cilantro.
