Recipe

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• 1 lb skinless, boneless chicken breast halves
• 12 (10 inch) flour tortillas
• 1 (8 oz) package shredded monterey jack cheese
• 1 (19 oz) can green enchilada sauce

• 1 In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
• 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• 3 Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
• 4 Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.