Creamy Chicken Enchiladas

• 3 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded (See Note)
• 1/2 Onion, Chopped
• 1 clove Garlic, Minced
• 1 teaspoon Olive Oil, Or As Needed
• 1/4 teaspoons Salt
• 1/2 teaspoons Ground Pepper
• 1 jar (8 Oz. Size) Taco Sauce
• 1 (4.5 Oz. Size) Chopped Green Chiles
• 1 Tablespoon Chili Powder
• 2 cups Shredded Monterey Jack Cheese, Divided
• 1 cup Sour Cream
• 12 Flour Tortillas
• 1 can (10 Oz. Size) Enchilada Sauce
• Cilantro For Garnish

1. Note: To cook chicken, bring a large pot of water to a boil.
2. I added 1 chicken bouillon cube, cumin, salt, and pepper.
3. Add the chicken and boil about 20 minutes, or until the chicken is cooked through.
4. Shred your chicken.
5. Wise tip: Shred your hot chicken inside the bowl of a stand mixer.
6. Just attach the paddle attachment and set it on low.
7. The chicken will be perfectly shredded in 30 seconds!
8. No stand mixer, no worries.
9. Do it the old fashioned way with two forks!
10. Short on time?
11. Use 3 cups pre-cooked shredded chicken breasts.
12. Preheat oven to 350 degrees F.
13. In a large saucepan over medium heat, saute chopped onions and garlic in a small amount of oil until softened, about 8 minutes.
14. Add salt, pepper, taco sauce, green chiles, and chili powder.
15. Stir well and cook 5 minutes.
16. Stir in 1 cup cheese and sour cream.
17. Turn heat down to medium-low and cook 5 minutes, stirring frequently, until the cheese has melted.
18. Grease a large casserole dish.
19. Spoon about 4 tablespoons of filling down the center of a tortilla.
20. Roll it up and place in the casserole dish.
21. Repeat for remaining tortillas.
22. Pour enchilada sauce over tortillas.
23. Top with the remaining 1 cup cheese.
24. Bake in the preheated 350 degrees F oven for 25-30 minutes, or until bubbly and cheese has melted.
25. Remove from oven and allow to cool 5-10 minutes.
26. Garnish with chopped cilantro before serving.
27. Note: If making ahead of time, cover the dish and put it in the refrigerator.
28. When ready to cook, pull casserole out of refrigerator 45 minutes before baking.
29. Preheat the oven to 350 degrees F and bake 30-40 minutes.

chicken breasts, onion, clove garlic, olive oil, salt, ground pepper, taco sauce, green chiles, chili powder, shredded monterey jack cheese, sour cream, flour tortillas, enchilada sauce, cilantro

Taken from tastykitchen.com/recipes/main-courses/creamy-chicken-enchiladas-10/ (may not work)