Creamy ChickenEnchiladas

Ingredients:

• 4 boneless and skinless chicken breasts
  1 tablespoon vegetable oil
• 1/2 an onion chopped into small pieces
• 2 minced garlic cloves
• 1 can of diced green chilies 4 ounces
• 1 can of red enchilada sauce 10 ounces
  cups of Monterey Jack cheese shredded
  •8 eight-inch flour tortillas
• 1 package of cream cheese softened (8
  ounces)
• 1/4 cup of sour cream.

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PREPARATION:

1. Preheat the oven to 350°F (175°c) and
   lightly grease a 9×13 inch baking dish.
2. In a large pan, heat the vegetable oil over
   medium-high heat. Cook the chicken
   breasts until they are browned on both
   sides and fully cooked, which should take
   around 5 to 7 minutes per side. Once
   done, remove from heat and shred the
   chicken using two forks.
3. Add the chopped onion and minced garlic
   to the pan and cook until softened. Then,
   mix in the diced green chilies, red
   enchilada sauce, shredded Monterey Jack
   cheese, softened cream cheese, and sour
   cream. Stir until the cheese is melted and
   the mixture is well blended.
4. Spoon a portion of the chicken mixture
   onto each flour tortilla and roll them up.
   Place the rolled-up tortillas in the prepared
   baking dish. seam-side down.
5. 5. Bake in the preheated oven for 20 to 25minutes, or until the enchiladas areheated through and the edges are goldenbrown.6
6. . Let the dish cool for a few minutes beforeserving and garnish with your favoritetoppings such as sour cream, avocado,and cilantro.

Enjoy !