I’m not gonna lie…I make these to taste. I don’t usually measure, just kind of go with however much I’m feeling that day. The can sizes/tortilla amount/chicken amount ratio is correct though for 4 servings. Super tasty!
2 chicken breasts
1 can chicken broth
1 really big can (I wanna say it’s like 28oz?) of green enchilada sauce
Optional: Sour cream, guacamole, avocados, olives, additional spices like taco seasoning, paprika or chili powder
Preheat the oven to 375 degrees.
Put the chicken breasts, broth, minced garlic, some cilantro, and any additional spices you want in an 8×8 baking pan. Put in oven for about 15-20 minutes, until chicken is pretty much cooked through without it getting dried out. Toss out the broth and anything that’s left in the broth.
Mince up however much onion you want (I use about half between 8 enchiladas), and however much cilantro you want.
Shred the chicken (I use two forks, it’s the easiest way for me). Put the chicken into a bowl with HALF the can of sauce, the onions, cilantro, and about a cup of the cheese. Mix together. In a 9×13 pan (they may not quite all fit, you might have to use two 8×8 pans), fill all 8 tortillas with the mixture. Pour the rest of the sauce on top of the filled tortillas, with another cup of cheese, sprinkle with any spices or olives if you want, and put in the oven for another 15-20 minutes, or until the tortillas start to crisp on the ends. Serve with guac, sour cream, or anything else you want!