Easy Chicken Enchiladas

Method

1. 1

   Preheat over to 350 degrees. The way I cooked the chicken is by placing the four chicken breasts in a wide pan with a dash of salt and pepper, 1 bay leaf and 1 teaspoon of thyme. Put water in the pan so 2 inches covers the chicken.

2. 2

   Bring the chicken to a boil and turn the heat down to a simmer, cooking for 10 minutes. Turn heat off and cover and let sit for 8-10 minutes, or until chicken is cooked through.

3. 3

   To shred chicken: Use two forks to shred the chicken. You can also use a stand mixer by placing the cooked chicken breasts in the mixer and use the paddle attachment to slowly mix the chicken breasts which will shred it.

4. 4

   In a large mixing bowl stir together the shredded chicken, diced tomatoes, green chiles, chopped green pepper, sweet onion, cumin, red pepper and 1 cup of cheese. Mix until well combined and set aside.

5. 5

   In a 9x13 inch baking dish use 1/2 cup of the enchilada sauce and coat the bottom of the dish. Set aside.

6. 6

   Place tortillas on a large plate. Using a spoon place 2-3 spoonfulls of the chicken mixture into the center of the tortilla and roll it until closed. Place seem side down in the dish. Continue to do all of the tortillas laying them side by side.

7. 7

   Drizzle the remaining 1/2 cup of enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese on top.

8. 8

   Cover the baking dish with aluminum foil and bake in the oven on 350 for 15-20 minutes, or until the cheese is melted and bubbly and the enchiladas are warm on the inside. Garnish with cilantro and green onions.