Green Chile Chicken Enchiladas

Ingredients

• 1½ lb boneless, skinless chicken breasts
• ½ cup chicken broth
• 8 corn tortillas
• 2 cup shredded Monterey Jack cheese
• 4 oz cream cheese
• 16 oz green enchilada sauce
• 4 oz canned diced green chiles
• ½ medium onion
• 2 clove garlic
• 2 tbsp vegetable oil
• 1 tsp cumin
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup fresh cilantro (optional)
• ½ cup sour cream (optional)

Steps

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Boil chicken breasts in chicken broth until cooked through, about 15-20 minutes. Shred the chicken and set aside.
3. In a large bowl, combine shredded chicken, softened cream cheese, diced green chiles, chopped onion, minced garlic, cumin, salt, and pepper. Mix well.
4. Warm tortillas briefly in a dry skillet or microwave to make them pliable. Dip each tortilla in the green enchilada sauce to coat lightly.
5. Fill each tortilla with a portion of the chicken mixture, sprinkle with some Monterey Jack cheese, and roll tightly. Place seam-side down in the prepared baking dish.
6. Pour the remaining green enchilada sauce over the rolled enchiladas and top with the remaining Monterey Jack cheese.
7. Bake for 20-25 minutes, or until cheese is melted and bubbly and the sauce is heated through.
8. Garnish with fresh cilantro and a dollop of sour cream, if desired, before serving.