Easy Green Chile Chicken Enchiladas

Preheat the oven to 350°F.

Season the boneless, skinless chicken breasts with salt and pepper. Heat olive oil in a pan and cook the chicken breasts for 5-6 minutes per side, until cooked through. Let it cool and then shred the chicken using two forks.

Mix the heavy cream and salsa verde in a medium bowl. Reserve 1 cup of the mixture for later use.

Add the shredded chicken to the remaining salsa mixture, and stir well to coat the chicken thoroughly.

Pour about 1/4 cup of the reserved salsa mixture on the bottom of a 9x13-inch baking dish and spread it into a thin layer.

For each flour tortilla, spread a thin layer of the salsa mixture, then scoop a large spoonful of the chicken mix into the center and roll it up.

Place the rolled tortillas seam-side down in the baking dish, and repeat with the remaining tortillas.

Pour the remaining reserved salsa mixture evenly over the enchiladas, and top with the shredded Monterey Jack cheese.

Bake for 25-30 minutes, until the cheese is slightly browned and bubbly. Let the enchiladas cool for a few minutes before serving.