Chicken Enchiladas Ingredients:
1 pound boneless, skinless chicken breast
1/2 tsp dried oregano
1/4 tsp each salt and pepper
1/2 cup diced onion
3 cups green tomatillo enchilada sauce (from above recipe)
12 corn tortillas
1/2 cup grated white cheese
1/2 cup sour cream (optional)
1. First poach the chicken: Put it in a pot with just enough water to cover it. Add some salt and pepper. Cover and turn heat to medium-high. Bring to low boil, then reduce heat and simmer 5 minutes. Turn off heat and let chicken sit in hot water for another 5-10 minutes. This method of poaching prevents the chicken from getting tough.
2. Remove the chicken from the water and let cool slightly then shred using 2 forks. Sprinkle with oregano, salt and pepper and set aside.
Sprinkle a few drops of water on each tortilla then heat them in the microwave 30 seconds. Flip the stack and heat again 30 more seconds or until they are soft and pliable.
3. Pour about half the sauce into the bottom of a 9x13" pan. Dip each tortilla into the sauce, then fill with a couple tablespoons of chicken, a little diced onion, and roll up.
4. Once all the enchiladas are rolled, pour the remaining sauce over the top and sprinkle with cheese. Bake at 350°F for about 15 minutes to melt the cheese (or microwave).