2 1/2 cups of enchilada sauce (store bought or from scratch)
1 cup finely crumbled queso fresco or feta cheese
1 (4 oz.) can of green chiles
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Vegetable oil spray (or you can use vegetable oil in a little bowl with a brush)
1 cup shredded cheddar cheese
Lime wedges (optional)
Sour cream (optional)
Preheat oven to 350 degrees Fahrenheit. Pat chicken dry and season with salt and pepper.
Combine the chicken and enchilada sauce in a medium saucepan & simmer for 10-15 minutes over medium-low heat.
Flip the chicken over, cover and cook for an additional 10-15 minutes until chicken reaches 160-165 degrees with an instant-read thermometer.
Remove chicken from pan and shred into bite-sized pieces.
Combine shredded chicken, 1/2 cup of the enchilada sauce, queso fresco, chiles and cilantro in a bowl.
Add salt and pepper if desired. Cover to keep warm.
Lightly coat both sides of 6 tortillas with vegetable oil and place on a baking sheet. Bake until tortillas are soft & pliable, about 2 to 4 minutes.
Quickly place tortillas on a flat surface and place 1/3 cup of the chicken mixture into each one. Tightly roll each tortilla around the chicken and place in a 9×13 baking dish. Repeat steps 4 and 5 for the remaining 6 tortillas.
Increase oven temperature to 450 degrees.
Pour 1 more cup of enchilada sauce over the tortillas and sprinkle with the cheddar cheese.
Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
Serve with remaining enchilada sauce, optional lime wedges and optional sour cream.