Green Sauce Chicken Enchiladas

Begin by submerging the chicken in a container and covering it with water. Bring the mixture to a boil, then continue cooking until the juices flow freely and reach a satisfactory consistency, approximately 25 minutes. Remove from heat and allow to rest for about 10 minutes before handling the chicken, during which time it will cool sufficiently.

Shred the cooked meat into smaller pieces.

Next, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly coat a medium-sized baking dish with a thin layer of oil or cooking spray to prevent sticking.

In addition, set aside 1/4 cup of shredded Monterey Jack cheese for later use as a topping. Fill each tortilla with an equal amount of chicken and the remaining cheese, then roll them up to form compact enchiladas. Arrange these rolled tortillas in the prepared baking dish, followed by a layer of enchilada sauce.

Place the assembled enchiladas in the preheated oven and bake for 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top of the enchiladas, allowing it to melt further. Continue baking for an additional 5 minutes.