To poach chicken, preheat oven to 375˚F.
Place chicken breasts in a baking dish. Season chicken with a few sprinkles of salt, pepper, and granulated garlic. Add some water to bottom of baking dish. Cover with foil and bake for 40 min.
While chicken bakes, begin preparing filling. In a large bowl, mix together softened cream cheese, Mexican-style shredded cheese blend, and diced chilis. Set aside.
Prepare the enchilada sauce. Heat Trader Joe’s Salsa Verde and heavy whipping cream in a medium-sized saucepan over medium heat. Stir until warm and slightly thickened. Set aside.
When fully cooked, remove chicken from oven and lower heat in oven to 350˚F. Shred chicken and add to filling mixture. Mix thoroughly.
Spray a 13 x 9 pan with cooking spray. Spread a thin layer of enchilada sauce on the bottom of pan.
Stuff the tortillas. Place about a 1/3 cup of filling in center of tortilla and roll tightly. Place in prepared 13 x 9 pan.
Cover tortillas with remaining sauce and top off with a few generous handfuls of shredded cheese.
Cover pan with foil and cook at 350 ˚F for 20 minutes. Remove foil and cook for additional 10 minutes until cheese is bubbly and slightly brown.
Top off your enchiladas with some cilantro.
Dig in and Enjoy!
