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1. Place the chicken breasts in a pot, cover with water, add half the salt, and bring to a gentle simmer. Cook 15 to 18 minutes until cooked through, then shred with two forks.
1.5 lb Boneless skinless chicken breasts,
0.8 tsp Salt
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2. Finely dice the onion and mince the garlic. Heat the vegetable oil in a skillet over medium heat, then saute the onion for 4 minutes until soft. Add the garlic, cumin and oregano and cook 30 seconds until fragrant.
1 piece Yellow onion,
3 clove Garlic,
1 tsp Ground cumin,
0.5 tsp Mexican oregano,
1 tbsp Vegetable oil
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3. Stir the onion mixture into the shredded chicken along with the green chiles and 1 cup of the Monterey Jack. Set aside as the filling.
1 can Canned diced green chiles,
1.0 cup Monterey Jack cheese, shredded
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4. Preheat the oven to 190°C (375°F). Melt the butter in a saucepan over medium heat, whisk in the flour, and cook 1 minute. Slowly whisk in the chicken broth and simmer 4 to 5 minutes until thickened enough to coat a spoon.
4 tbsp Butter,
3 tbsp All-purpose flour,
1.5 cup Chicken broth
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5. Remove the sauce from the heat and stir in the sour cream, lime juice, remaining salt and black pepper until smooth. Do not boil after adding the sour cream.
0.8 cup Sour cream,
0.8 tsp Salt,
0.5 tsp Black pepper,
1 piece Lime
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6. Warm the tortillas wrapped in a damp towel in the microwave for 45 seconds so they are pliable. Spread a little white sauce across the bottom of a 9x13-inch baking dish. Fill each tortilla with chicken filling, roll tightly, and arrange seam side down in the dish.
12 piece Small corn tortillas
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7. Pour the remaining white sauce over the enchiladas and top with the remaining 2 cups Monterey Jack. Bake 20 to 25 minutes until bubbling and golden in spots.
2.0 cup Monterey Jack cheese, shredded
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8. Rest 5 minutes, then garnish with fresh cilantro and serve hot.
0.2 cup Fresh cilantro (garnish)
