1Set oven rack to middle and preheat to 400°F (204°C).
2Grease a 13×9-inch baking dish.
3Cut chicken breasts in half horizontally and flatten with a mallet to ½-inch thickness.
4Season chicken with salt and pepper.
5Heat olive oil in a sauté pan.
6Sear chicken on both sides until golden brown and fully cooked (internal temp 160–165°F).
7Rest chicken for 10 minutes, then shred or chop.
8In a large bowl, combine shredded chicken, ½ cup sour cream, ½ cup fire-roasted green chilies, 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.
9Heat tortillas in a dry skillet or directly over a gas flame until soft and pliable.
10Keep warm tortillas under a towel.
11Spread ½ cup enchilada sauce on the bottom of the baking dish.
12Place 1/3 cup filling into each tortilla, roll tightly, and arrange seam-side down.
13Pour remaining enchilada sauce on top and sprinkle with the remaining cheeses.
14Cover with foil and bake for 15–20 minutes, until hot and bubbly.
15Remove foil for the last few minutes if you’d like the cheese slightly browned.
16Top with chopped cilantro and serve hot.
Ingredients
1.5 pounds boneless skinless chicken breast
0.5 teaspoon kosher salt, plus more for seasoning
0.5 teaspoon black pepper, plus more for seasoning