EASY CHICKEN ENCHILADA'S

 Ingredients

2 cloves garlic, minced
2 cans 1 lb. each of enchilada sauce (I use Mild Victoria)
kosher salt
ground black pepper

3 LARGE boneless, skinless chicken breasts

2 cup shredded cheddar cheese, divided
2 cup shredded Monterrey jack cheese
1/2 cup plus fresh cilantro, chopped
12 6-inch corn tortillas (I used yellow corn)
cooking spray

Directions

Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork . Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
quickly pan fried each tortilla in a tiny bit of oil before you stuffed them.  This helped keep the tortillas from cracking  This also gave the tortillas some texture and crisp.  Spray (if desired),  or oil a 9-inch x 13-inch baking dish. Spoon chicken mixture along the center of each tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.  Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.  Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.  Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove form the oven and let stand 5-10 minutes prior to serving.
Feel free to add a dollop (or two!) of sour cream and some  sides of avocado or guacamole. Ole'