My husband and I could eat Mexican almost any night of the week and we've made nearly every variety of entree from burritos to Mexican stuffed shells (seriously, check them out here) but this is by far one of our all-time favorites.
2 pounds boneless, skinless chicken breasts
2 chicken flavored bouillon cubes
2 small-medium sized onions diced
1 can of green chilies
1-2 jalapeños (depending on the level of heat you're going for)
2 packets of taco seasoning
6 Large tortilla shells
1 (19 oz.) can of enchilada sauce
2 1/2 C. grated cheddar cheese
Sour Cream for garnish
Green Onions for garnish
Substitution Recommendation: If you don't have cheddar cheese try Monterrey jack.
Boil chicken in water with the chicken bouillon cubes. The water should just cover the chicken. Once the chicken is cooked through completely, remove it from the pot and reserve the water. Shred the chicken. Check out the quick video below for a super easy trick for shredding chicken - believe me, this is worth 6 seconds of your time.
Add taco seasoning, onions, jalapeños, green chilies, chicken and 1 1/2C of the reserved chicken water to a pot and simmer until the water is almost completely absorbed, about 15-20 minutes.
Tip: Chop your jalapeño after the onion because an onion can make your eyes water and you don't want to accidentally wipe your eyes if you have jalapeño on your fingers (trust me I know from experience)
Once the chicken has cooked down, place a heaping scope of the mixture onto each of the six tortillas shells. Wrap the tortillas and place them in an 11 x 17-inch pan. Pour enchilada sauce evenly over them and sprinkle with cheese.
Money Saving Tip: Buy block cheese and grate it yourself. One 8 oz. block can make over 2 cups of grated cheese.
Cover with foil and bake for 35 minutes at 350 degrees. Remove foil and bake another 10 minutes. Wait 10 minutes and allow the enchiladas to cool slightly. Add any desired toppings. I like mine with sour cream and green onions.
Let me know if you enjoy these as much as I do!