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Note: To cook chicken, bring a large pot of water to a boil.
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I added 1 chicken bouillon cube, cumin, salt, and pepper.
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Add the chicken and boil about 20 minutes, or until the chicken is cooked through.
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Shred your chicken.
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Wise tip: Shred your hot chicken inside the bowl of a stand mixer.
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Just attach the paddle attachment and set it on low.
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The chicken will be perfectly shredded in 30 seconds!
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No stand mixer, no worries.
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Do it the old fashioned way with two forks!
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Short on time?
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Use 3 cups pre-cooked shredded chicken breasts.
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Preheat oven to 350 degrees F.
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In a large saucepan over medium heat, saute chopped onions and garlic in a small amount of oil until softened, about 8 minutes.
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Add salt, pepper, taco sauce, green chiles, and chili powder.
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Stir well and cook 5 minutes.
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Stir in 1 cup cheese and sour cream.
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Turn heat down to medium-low and cook 5 minutes, stirring frequently, until the cheese has melted.
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Grease a large casserole dish.
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Spoon about 4 tablespoons of filling down the center of a tortilla.
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Roll it up and place in the casserole dish.
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Repeat for remaining tortillas.
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Pour enchilada sauce over tortillas.
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Top with the remaining 1 cup cheese.
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Bake in the preheated 350 degrees F oven for 25-30 minutes, or until bubbly and cheese has melted.
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Remove from oven and allow to cool 5-10 minutes.
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Garnish with chopped cilantro before serving.
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Note: If making ahead of time, cover the dish and put it in the refrigerator.
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When ready to cook, pull casserole out of refrigerator 45 minutes before baking.
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Preheat the oven to 350 degrees F and bake 30-40 minutes.
