This recipe makes enough for dinner and leftovers. If you are only feeding two, you can half the order and bake in a 9x9 pan instead!
Adapted from Old El Paso
1 lb boneless, skinless chicken breasts
1 T olive oil
1 tsp chili powder
1 tsp cumin
1 package (8 oz) softened cream cheese OR 1 cup sour cream
1 can (4.5 oz) green chilies, chopped
8-12 corn tortillas
2 cans green chili enchilada sauce
Shredded colby-jack cheese
1. Heat oven to 400 degrees. Spray 13x9 inch baking dish with cooking spray.
2. Like usual, throw your chicken, oil and spices in a zip-loc baggie. Coat chicken and pound until they are all an even thickness. Then in a non-stick skillet, cook chicken over medium-high heat until chicken is no longer pink.
3. Shred or slice chicken. Mix with sour cream (or cream cheese) and green chilies.
4. Heat 1 inch of vegetable oil in a large skillet over high heat. Once oil is hot (test by dropping water in, if it sizzles you are ready!) with tongs QUICKLY dip one corn tortilla into the oil. Dont leave it in more than 3-5 seconds or you will have tortillas chips. Quickly transfer it to a plate lined with a paper towel to catch excess oil.
5. This part can be tricky so BE CAREFUL. Add a spoonful of your chicken mixture to your tortilla. Sprinkle with cheese. CAREFULLY because it is still hot, roll your tortilla and place in your baking dish, seem side down. You may want to create a little assembly line for yourself if it makes it easier. Continue with the next tortilla until chicken mixture and/or tortillas are gone.
6. Cover enchiladas with sauce. You dont want to drown them but you want enough to cover. Sprinkle with cheese.
7. Bake 15-20 minutes until hot and cheese is melted.