Creamy Chicken Enchiladas

Ingredients
Serves 6-8 - Preparation time 20 minutes
Cooking time: 1 hour, 5 minutes

Enchiladas
(3) bone-in, skin-on chicken breasts – or whole fryer
(2) garlic cloves, chopped
(1) sliced onion
(3/4) tsp salt
(1/4) cup water
(3) extra virgin olive oil, for drizzling
(16) flour tortillas
(3/4) lb cheddar cheese, grated
(3/4) lb jack cheese, grated
(1/2) cup sour cream

Sauce
(1) (28 oz) can green enchilada sauce
(1) garlic clove, finely chopped
(1/2) bunch cilantro, leaves and stems
(2) Tbsp lime juice
(2) slices jalapeño
(3/4) tsp salt
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To prepare the chicken breasts, drizzle with olive oil and sprinkle with salt. Coat with chopped garlic, onion slice and salt. If you are using a whole fryer (chicken), prepare the chicken by coating the skin with garlic, salt and olive oil. Place the onion slices over the breast meat (you can also place onion inside the back cavity. For added flavor, drizzle olive oil between the skin and breast meat then work in garlic. Add water to the baking sheet and bake at 350°F for 35–40 minutes until chicken temperature reaches 165˚F. Let cool, then shred the chicken and set aside.
To make the sauce, combine the green enchilada sauce, garlic clove, cilantro, lime juice, jalapeño slices, and salt in a blender. Blend well until smooth.
For the filling, mix 1/4 cup of the sauce, 1/2 cup cheddar cheese, and 1/2 cup jack cheese with the shredded chicken. Soften the tortillas for easier rolling. Spread 3/4 cup sauce in the bottom of a 9x13 backing dish. Roll each tortilla filled with the mixture, then place into baking dish. Pour the remaining sauce over the enchiladas.
Bake for 25 minutes or until hot and bubbly. Drizzle the top with the remaining cheese and sourcream, then bake for 5 more minutes until the cheese is melted. Garnish with fresh cilantro leaves. Serve hot with Mexican rice. Usually no leftovers on this one! Enjoy!