Chicken Cilantro Enchiladas

2 lbs boneless, skinless chicken breasts

2 cups water

1 onion, diced

1 clove garlic, minced

2-3 sprigs fresh cilantro

1 1/3 cups chicken broth

2 10 oz can  mild enchilada sauce

4 cups Monterey Jack cheese, grated

8 green onions , sliced

2 tablespoons fresh cilantro leaves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco sauce, to taste

10 corn tortillas

Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender; about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. 

Bake at 350 F for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia