Creamy Enchiladas for 2-4

Boil the chicken breasts 5-10 minutes in slightly salted water until no longer pink.

Let cool slightly, shred, and separate into 4 (1 cup) piles.

Meanwhile, heat olive oil in skillet and cook onion and garlic 2-3 minutes.

Add enchilada sauce to the skillet, stir and heat for about 10-15 min.

Add the cream cheese to the sauce and stir to melt completely. Do not boil; slow simmer is ok.

Add a spoonful of sauce to the bottom of a 7×9 baking dish and spread to cover the bottom.

Layout one tortilla and fill with 1 cup shredded chicken, 2 spoonfuls of sauce, a sprinkle of cheese (reserve some for topping), and roll by tucking in the sides first, then rolling forward as you continue to tuck the sides.

Place the filled enchiladas seam side down in the dish; repeat to roll all 4.

Pour remaining sauce over top of enchiladas, sprinkle with the rest of the cheese, and bake at 400 for 15-20 min until cheese is melted and browned a bit.

Pour the 1/2 cup of heated queso cheese sauce all over the top of the enchiladas, and sprinkle with cilantro.

Enjoy!