Superb Chicken Enchiladas

2 large chicken breats
1 tsp salt
8 Yellow or white corn tortillas
1/2 (10 oz) can green enchilada sauce (I used La Victoria as that was the only one i could find)
1 cup crumbled cotija cheese, divided (I didn't use this, i just used more of my pepper jack/ Cheddar mixture)
1 cup grated cheese of your choice (I used pepper jack/cheddar mixture)
1/4 c sour cream, (for serving)
1/2 cup chopped onions, for serving

1. Preheat oven to 425 F. Add salt and chicken to a pot of water, bring to a boil. Reduce heat and simmer for 15 minutes. Remove chicken; shred once its cool enough to handle. Pour half of the enchilada sauce into a pie plate or baking dish. Warm the tortillas, then dip in the sauce. Spread cream cheese on each tortilla, then divide and add the shredded chicken, 3/4 c of the cotija cheese, and half the grated cheese, and the green onions down the center. Roll up the tortillas and place in a baking dish, seam side down. Pour the remainder of the enchilada sauce over the top and sprinkle with the rest of the shredded cheese.

2. Cover with foil and bake for 20 minutes or until the cheese is melted. Remove from oven, and top with sour cream and cilantro.



You can serve with black beans, corn chips, or anything else you'd like with enchiladas!

Number of Servings: 8

Recipe submitted by SparkPeople user JENNIAUN.