Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute until fragrant.
4. Add the chicken breasts to the skillet, seasoning with salt and pepper. Cook until the chicken is no longer pink in the center, about 7-10 minutes per side. Remove and let cool slightly.
5. Once cool, shred the chicken using two forks or chop into bite-sized pieces.
6. In a mixing bowl, combine the shredded chicken, cream cheese, half of the shredded cheese, and chopped cilantro. Mix well.
7. Spread a thin layer of green enchilada sauce on the bottom of a 9x13 inch baking dish.
8. Take each tortilla, fill it with the chicken mixture, and roll it up. Place the rolled tortillas seam-side down in the baking dish.
9. Pour the remaining green enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining shredded cheese.
10. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
11. Allow to cool for a few minutes before serving. Garnish with additional cilantro if desired.