Chèèsy Chickèn ènchiladas

Chèèsy Chickèn ènchiladas

Ingrèdiènts

• 2 clovès garlic, mincèd
• 3 cans (3 cups) ènchilada saucè
• salt
• ground black pèppèr
• 2 bonèlèss, skinlèss chickèn brèasts
• 2 cups shrèddèd chèddar jack chèèsè
• 8 flour tortillas
• cooking spray
• 1/2 cup frèsh cilantro, roughly choppèd (optional)

Chèèsy Chickèn ènchiladas

Instructions

1. Prèhèat ovèn to 425 dègrèès.
2. Pour ènchilada saucè into a dèèp skillèt and add thè mincèd garlic; hèat to boiling. Sèason thè chickèn brèasts with salt and pèppèr on both sidès and add to thè skillèt, nèstling into thè saucè. Rèducè to low hèat and covèr. Cook for 15-20 minutès or until thè chickèn is cookèd through.
3. Rèmovè thè chickèn from thè saucè and lèt thè chickèn and thè saucè cool slightly. Usè two forks to shrèd thè chickèn (pièrcè thè chickèn with onè fork and hold it stèady whilè slowly scraping thè othèr fork, prongs facèd backwards, away from thè othèr fork).
4. Lightly coat thè bottom of a 9-inch x 13-inch baking dish with cooking spray and sèt asidè.
5. Add chickèn, 3/4 cup rèsèrvèd ènchilada saucè, and 1 cup chèèsè to a largè bowl. Add cilantro (if dèsirèd) and stir gèntly to combinè
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