from my friend K2D2
2 cloves minced garlic
20 oz canned enchilada sauce
Ground black pepper
3 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
1/2 cup fresh cilantro, roughly chopped, divided
6 12 inch tortillas
Cooking Spray or oil
Preheat oven to 425. Add minced garlic and enchilada sauce in a pan and bring to a boil. Sprinkle thawed chicken breasts with kosher salt and black pepper on both sides and nestle into boiling sauce. Reduce heat to low setting and cover, allowing chicken to cook for 20 minutes. Remove from heat, and shred chicken with forks or with the paddle attachment to your Kitchenaid mixer. Add half of the cheddar and half of the pepper jack cheeses, half of the cooled enchilada sauce and half of the cilantro to the shredded chicken and mix until uniform.
Heat tortillas until warm in microwave (about 20 seconds). Spray a casserole dish with cooking spray. Spoon the chicken mixture into the center of each tortilla and roll the tortilla around the mixture and place seam-side down in the casserole dish. Lightly spray or rub oil on the tops of the tortillas before placing in the oven, this will help them to turn golden and keep from cracking. Bake at 425 for 8 minutes. Reduce the oven temperature to 400. Remove tortillas from oven and cover with remaining enchilada sauce. Then top with remaining pepper jack and cheddar cheeses. Lightly sprinkle with remaining cilantro. Cover the dish with aluminum foil and bake for 20 minutes. Then remove foil and bake uncovered for an additional 5 minutes. Remove from oven and let stand for 5-10 minutes before serving.