3 pieces raw chicken
1 t salt
4 cloves of garlic
1 big can green enchilada sauce
2-7oz cans green chilies
1-15oz container of sour cream
1 bunch of cilantro
1 package of tortillas
1 package Mexican blend cheese

3 pieces raw chicken 1 t salt 4 cloves of garlic 1 big can green enchilada sauce 2 -7oz cans green chilies 1 -15oz container of sour cream 1 bunch of cilantro 1 package of tortillas 1 package Mexican blend cheese

Bring 3 pieces of raw chicken breasts to a slow boil. Then turn it down to low simmer for 30 mins to an hour.

After that, drain chicken and cool, then shred.

In a sauce pan, sauté 4 cloves of garlic pressed and minced. Add 1 big can of green enchilada sauce and mix in 2 cans green chilies. Heat it up then take it off the heat. Add in 1 cup sour cream and a small handful of chopped cilantro. Mix up and and take out 2 cups of mixture to reserve for later.

Add in shredded chicken and cheese.

Pour 1 cup reserved mixture into baking dish then roll up two scoops of mixture into tortillas and place them seam side down into the baking dish. When all tortillas are rolled up inside then pour remaining mixture over the tortillas and add remainder of cheese.

Place aluminum foil shiny side down over baking dish and place it into a 375 degree oven. Bake for 15 mins then take the cover off and bake for 10 more mins. It’s done when the cheese is hot and bubbling.