Green Chicken Enchiladas

• 3 large skinless chicken breasts
• 1 Flour tortillas
• 1 or 1/2 fresh jalapeno, seeded and diced
• 1/2 medium white onion
• 2 Garlic cloves chopped
• 1 can Rotel diced tomatoes and green chiles
• 1 Bundle of fresh cilantro chopped
• 1 can or jar of green enchilada sauce of your choosing
• 1 bag of monterrey cheese
• 1 Salt, pepper, and garlic powder to taste

1. Preheat oven to 350
2. Rub chicken breasts in olive oil, sprinkle with salt and pepper and bake for 15-20 minutes, then remove, cool, and shred
3. In the mean time, sautee the diced jalapenos on medium heat until softened.
4. Add diced onion, and sautee for about three minutes.
5. Add the chopped garlic, cook about two minutes then add in the can of Rotel tomatoes and green chiles and chopped cilantro...salt and pepper to taste.
6. Add in the shredded chicken, stir to combine.
7. Put the mixture into the flour tortillas and roll up, arrange side by side in a casserole dish.
8. Top with green enchilada sauce and then with the Monterrey cheese.
9. Bake in oven about 10-15 minutes until the cheese is totally melted
10. Serve and enjoy the amazingness!!
11. :)

chicken breasts, flour tortillas, fresh jalapeno, white onion, garlic, tomatoes, cilantro, enchilada sauce, monterrey cheese, salt

Taken from cookpad.com/us/recipes/340472-green-chicken-enchiladas (may not work)