A delightful twist on the classic enchiladas suizas, featuring a creamy and cheesy filling with a hint of spice.
Cook the chicken breasts in a large pot of boiling water until fully cooked, then shred them into small pieces.
Boiling the chicken ensures it's tender and easy to shred.
In a mixing bowl, combine the shredded chicken with diced green chilies, green chili salsa, sour cream, and salt.
Mixing the filling thoroughly ensures even distribution of flavors.
Preheat the oven to 350°F (175°C) and grease a baking dish with canola oil.
Preheating the oven ensures even cooking of the enchiladas.
Heat a small amount of canola oil in a frying pan and lightly fry each tortilla until pliable.
Frying the tortillas prevents them from breaking during assembly.
Fill each tortilla with a spoonful of the chicken mixture, roll it up, and place seam-side down in the baking dish.
Arrange the enchiladas snugly in the dish to prevent unrolling.
Top the enchiladas with shredded Monterey Jack cheese and bake in the oven for 20 minutes or until the cheese is melted and bubbly.
Broil for the last 2 minutes for a golden, crispy cheese topping.
Let the enchiladas cool for 5 minutes before serving.
Allowing the dish to cool slightly makes it easier to serve.
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