Chicken Enchiladas - cooking recipe

Ingredients

shredded chicken (about 5 boneless/skinless breasts)
2 to 4 garlic cloves
1 1/2 lb. Monterey Jack cheese
28 oz. can green chili enchilada sauce
12 white corn tortillas (small)

Preparation

Boil chicken with garlic cloves until done. Drain. Shred chicken. Shred cheese. Cook each tortilla in hot pan of oil about 1 minute. Dip tortilla in enchilada sauce, coating each side. Fill tortilla with chicken and cheese. Roll and place in baking dish. Pour remaining sauce over enchiladas, then cover top with remaining cheese. Bake in preheated oven at 350\u00b0 about 15 minutes until hot and cheese has melted. Enjoy! Serves 12.