1Set oven rack to middle and preheat to 400°F (204°C).
2Set oven rack to middle and preheat to 400°F (204°C).
3Set oven rack to middle and preheat to 400°F (204°C).
4Grease a 13×9-inch baking dish.
5Grease a 13×9-inch baking dish.
6Grease a 13×9-inch baking dish.
7Cut chicken breasts in half horizontally and flatten with a mallet to ½-inch thickness.
8Cut chicken breasts in half horizontally and flatten with a mallet to ½-inch thickness.
9Cut chicken breasts in half horizontally and flatten with a mallet to ½-inch thickness.
10Season chicken with salt and pepper.
11Season chicken with salt and pepper.
12Season chicken with salt and pepper.
13Heat olive oil in a sauté pan.
14Heat olive oil in a sauté pan.
15Heat olive oil in a sauté pan.
16Sear chicken on both sides until golden brown and fully cooked (internal temp 160–165°F).
17Sear chicken on both sides until golden brown and fully cooked (internal temp 160–165°F).
18Sear chicken on both sides until golden brown and fully cooked (internal temp 160–165°F).
19Rest chicken for 10 minutes, then shred or chop.
20Rest chicken for 10 minutes, then shred or chop.
21Rest chicken for 10 minutes, then shred or chop.
22In a large bowl, combine shredded chicken, ½ cup sour cream, ½ cup fire-roasted green chiles, ¼ cup pepper jack cheese, ¼ cup cheddar cheese, 2 tablespoons green onions, 1 tsp cumin, ½ tsp garlic powder, and salt and pepper to taste.
23In a large bowl, combine shredded chicken, ½ cup sour cream, ½ cup fire-roasted green chiles, ¼ cup pepper jack cheese, ¼ cup cheddar cheese, 2 tablespoons green onions, 1 tsp cumin, ½ tsp garlic powder, and salt and pepper to taste.
24In a large bowl, combine shredded chicken, ½ cup sour cream, ½ cup fire-roasted green chiles, ¼ cup pepper jack cheese, ¼ cup cheddar cheese, 2 tablespoons green onions, 1 tsp cumin, ½ tsp garlic powder, and salt and pepper to taste.
25Heat tortillas in a dry skillet or directly over a gas flame until soft and pliable.
26Heat tortillas in a dry skillet or directly over a gas flame until soft and pliable.
27Heat tortillas in a dry skillet or directly over a gas flame until soft and pliable.
28Keep warm tortillas under a towel.
29Keep warm tortillas under a towel.
30Keep warm tortillas under a towel.
31Spread ½ cup enchilada sauce on the bottom of the baking dish.
32Spread ½ cup enchilada sauce on the bottom of the baking dish.
33Spread ½ cup enchilada sauce on the bottom of the baking dish.
34Place 1/3 cup filling into each tortilla, roll tightly, and arrange seam-side down.
35Place 1/3 cup filling into each tortilla, roll tightly, and arrange seam-side down.
36Place 1/3 cup filling into each tortilla, roll tightly, and arrange seam-side down.
37Pour remaining enchilada sauce on top and sprinkle with the remaining cheeses.
38Pour remaining enchilada sauce on top and sprinkle with the remaining cheeses.
39Pour remaining enchilada sauce on top and sprinkle with the remaining cheeses.
40Cover with foil and bake for 15–20 minutes, until hot and bubbly.
41Cover with foil and bake for 15–20 minutes, until hot and bubbly.
42Cover with foil and bake for 15–20 minutes, until hot and bubbly.
43Remove foil for the last few minutes if you’d like the cheese slightly browned.
44Remove foil for the last few minutes if you’d like the cheese slightly browned.
45Remove foil for the last few minutes if you’d like the cheese slightly browned.
46Top with chopped cilantro and serve hot.
47Top with chopped cilantro and serve hot.
48Top with chopped cilantro and serve hot.
Ingredients
1.5 pounds boneless skinless chicken breast
1.5 pounds boneless skinless chicken breast
1.5 pounds boneless skinless chicken breast
0.5 teaspoon kosher salt, plus more for seasoning
0.5 teaspoon kosher salt, plus more for seasoning
0.5 teaspoon kosher salt, plus more for seasoning
0.5 teaspoon black pepper, plus more for seasoning
0.5 teaspoon black pepper, plus more for seasoning
0.5 teaspoon black pepper, plus more for seasoning