What you will need:
1 lb. Monterey Jack cheese
2 large cans green chili enchilada sauce (or 4 bags of my favorite, Frontera green chile enchilada sauce)
5 large cloves of garlic, peeled
4 4oz cans diced green chiles
1 yellow onion, chopped
2 lbs of boneless chicken breasts
30 Corn tortillas (blue corn tortillas or sprouted corn tortillas are the best! They can be found at New Earth Market or Winco. Or ask your local supermarket if they carry these)
In a large pot, boil the chicken breast, garlic and onion until tender. Drain the water, and put chicken, garlic and onion on a cutting board. Smash garlic cloves and shred chicken with hands or with two forks. Put shredded chicken, onion and smashed garlic into a large bowl. Add 1 can of green chili enchilada sauce and half a pound of shredded Monterey Jack cheese to the mixture.
In a baking dish, pour enough green chile enchilada sauce to cover the bottom of the dish. Spoon the mixture from the bowl, into corn tortillas, and place seam side down into the baking dish. Repeat until the baking dish is full. Cover with remaining can of sauce and half pound of Monterey Jack cheese. This recipe will probably make 2 pans of enchiladas. You may not use all of your tortillas, depending on how much mixture is used to fill the enchiladas.
Cover with tin foil and bake at 350 degrees or until cheese is melted and enchiladas are warmed through. You can top this with sour cream and olives, if desired.
*For an extra smoky flavor, try charring the tortillas over the stove. This can be done with either an electric or a gas stove. Turn the burner to high, set the tortilla on the flame for literally one second, and then flip with a fork to char the other side for one second. Continue charring all of the tortillas, and then placing them in a plastic bag to warm and soft. This step is to be done before stuffing the enchiladas.