Chicken Enchiladas

You need:
3 Chicken breasts
2 tbs olive oil
2 cloves Garlic
Salt and Pepper to taste
1 block of Pepper Jack Cheese
1 block of Monterey Jack Cheese
15-20 Tortillas (go for wheat tortillas... just don't get the Mission wheat ones, they're not tasty)
1 batch of Salsa Verde (see recipe below)

To do:
In a large frying pan, heat olive oil on medium heat
Chop garlic and add to pan (you can also add some onions and cilantro if you have it handy)
Butterfly chicken breasts (cut them in half to make them thinner)
Put chicken in pan and cook completely (about 5 minutes each side)
Once cooked, allow chicken to cool. Grate the cheese while you wait.
Shred chicken (your hands are the best tool for this... or you can use a couple of forks)
Set up your table with your shredded cheese, salsa, tortillas and chicken ready to use.
Put a little sauce in the bottom of your casserole dish, then start making the enchiladas. Add chicken sauce and cheese to each tortilla, roll it up and put it in your casserole...until it's all filled up!
Pour lots of salsa verde over the top, and cover with cheese (I like to mix up the pepperjack and monterrey cheeses).

At this point you can put the casserole in the fridge or even freeze it until you're ready to cook. Make sure it's defrosted before sticking it in the oven.

Cook for about an hour at 350 degrees! Enjoy.