Chicken Verde Enchilada's

These are really easy and really tasty enchilada's that don't require to much prep. Here's what you'll need

3 boneless skinless chicken boobs
1 pkg of corn tortilla's (you'll use approx. 12)
1 can of chicken stock or broth
1 small can of diced green chiles
1 12oz jar of a good verde SALSA (HEB has a bunch to choose from!)
1 pkg of shredded monterry jack cheese
1/4 cup of sour cream
1 lime (freshly squeezed)
1 tbs cilantro (optional)
salt and coarse black pepper to taste

To start, add the chicken broth with 2 cups of water into a pot and bring to a boil. Add the chicken breasts and let it simmer until chicken is fully cooked. Remove the chicken and let it cool down before you shred it. Take some of the left over broth and pour it into a large bowl. Place the tortillas in the broth to let them soak. Preheat oven at 350.

After chicken has cooled down you can start shredding it with a fork or by hand. Throw the shredded chicken into a bowl with the sour cream, lime juice, salt and pepper, and diced green chiles. You can also add some cilantro at this point or some cream cheese,yum.

After the shredded chicken is mixed well, it's time to assemble some enchiladas! Start by greasing a 9x12 or larger baking dish. Next, add approx. 1/4 of a cup of the chicken mixture to each tortilla, you'll want them to be stuffed but still be able to roll them up without them breaking. After you have them all lined up throw the can of verde salsa on top with some monterry jack cheese, cover it in foil and pop it in. Let it cook for 30 minutes with the foil on and then 20 minutes without the foil, or until a little browned on top.

I served this with homemade spanish rice and some black beans. I wish I had pictures to post but they didn't last very long!