2 boneless, skinless chicken breast halves
3 Tbs. olive oil; more as needed
Kosher salt and freshly ground black pepper
12 small (5-1/2- to 6-inch) corn tortillas
Green Chile Sauce, heated
6 oz. grated Monterey Jack cheese (2 lightly packed cups)
Chopped fresh cilantro for garnish (optional)

Description

Green Chiles And Chicken Is A Favorite Combination In West Texas And New Mexico, Where These Stacked Enchiladas Are More Common Than The Rolled Kind. The Chicken Can Also Be Cooked Under The Broiler Or On A Grill Pan, And You Can Make The Sauce Ahead.

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