Step 1

Preheat the oven to 350, and gather all ingredients except for the pico.

Step 2

Cook the chicken breasts: place them in a shallow pan and cover them almost all the way with water. Add a big pinch of salt and pepper. Bring it to a simmer, turn off the heat and let sit for 10 minutes. Check to ensure the internal temperature registers 165-degrees F. Remove from the water and let rest until cool enough to handle.

Step 3

Shred the chicken into a bowl. Stir in the green chiles and half of the shredded cheese. Divide the chicken mixture into 4 equal portions.

Step 4

Place one tortilla on a work surface, and pile in 1/4 of the chicken mixture. Roll up and place in a 8x8 baking pan. Repeat with remaining ingredients.

Step 5

Once all the enchiladas are in the pan, stir the salsa verde and sour cream together and pour on top. Top with the remaining cheese.

Step 6

Bake for 20 minutes, or until hot and bubbly. Top with pico de gallo and serve.