Cooking Instructions:

Preheat your oven to 400 degrees F (200 degrees C). Begin by cooking the chicken breasts in a pot of enchilada sauce until fully cooked through.

Once cooked, remove the chicken and let it cool slightly before shredding it using two forks.

In a mixing bowl, combine the shredded chicken with a pinch of sea salt, ground black pepper, some of the enchilada sauce, and a generous amount of Monterey Jack and Cheddar cheese.

For added flavor, mix in chopped cilantro.

In a saucepan, combine 1 cup of sour cream with some chicken broth over medium heat.

Slowly melt in additional Monterey Jack and Cheddar cheese, stirring until the mixture is smooth and creamy.

If you prefer a thicker sauce, create a cornstarch slurry and add it to the mixture, stirring until it thickens.

For an extra kick, add a splash of jalapeno juice.

Warm the tortillas in the microwave for about 30 seconds to make them pliable.

Once warmed, fill each tortilla with the shredded chicken mixture and roll them up tightly.

Pour a layer of enchilada sauce into the bottom of a baking dish.

Place the rolled tortillas seam-side down in the dish.

Top with remaining enchilada sauce and any leftover cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Extra Tips:

When making shredded chicken enchiladas, feel free to customize the recipe to suit your tastes. Healthier tortillas like corn tortillas are recommended for a better nutritional profile.

You can add black beans, corn, or diced peppers to the chicken mixture for added texture and flavor.

Additionally, if you prefer a spicier dish, consider using a spicier enchilada sauce or adding diced jalapenos to the filling.

Don't hesitate to experiment with different types of cheese or sauces to find your perfect combination!