Linda's Enchiladas (revised)

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• water to cover
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 1 clove garlic, chopped
• 1 (8 ounce) package cream cheese
• 2 cups shredded mexican cheese blend, divided
• 2 tablespoons olive oil
• 6 corn tortillas, or as needed
• 1 (28 ounce) can green enchilada sauce
• 8 ounces sour cream
• 2 tablespoons milk, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• place chicken in a large skillet and pour in enough water to cover; add parmesan cheese and 2 chopped cloves of garlic. bring water to a boil and cook until chicken is no longer pink in the center, about 28 minutes. remove skillet from heat, reserving 1/2 cup water mixture from the skillet. transfer chicken to a work surface and shred using 2 forks.
• combine onion, green chile peppers, and 1 chopped clove of garlic in a pot; add cream cheese and 1 cup mexican cheese blend. cook and stir mixture over medium heat until cream cheese is melted, 3 to 4 minutes. slowly pour the reserved 1/2 cup water mixture from chicken over cream cheese mixture, while continuously stirring until mixture is smooth. remove pot from heat and stir shredded chicken into cream cheese sauce.
• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a skillet over medium-low heat. place tortillas in the hot oil, working in batches, until warmed, about 30 seconds per side. spoon 1 to 2 tablespoons cream cheese-chicken sauce down the center of each warmed tortilla; roll tortilla around filling.
• pour enough green enchilada sauce to cover the bottom of a 9x13-inch baking dish. arrange filled tortillas in the enchilada sauce. pour remaining enchilada sauce over filled tortillas.
• mix sour cream and milk together in a bowl until thin enough to pour. pour sour cream mixture over filled tortillas; top with remaining mexican cheese blend.
• bake in the preheated oven until heated through and cheese is melted and bubbling, 20 to 25 minutes.