Green Chili Chicken Enchiladas

A family go-to!

Because of my heritage, I have learned how to make so many Mexican recipes – and this green chili chicken enchilada recipe is the FIRST Mexican dinner I learned to make. Since then, it’s been made HUNDREDS of times (maybe more) and we’ve deemed enchiladas as a family favorite dinner! The flavors of green chiles + loads of chicken and gooey cheese make this an absolutely irresistible Mexican dish. Serve it alongside our Homemade Spanish Rice for a complete Mexican feast!

Ingredients

PREP TIME: 20 minutes COOK TIME: 20 minutes

2 cups cooked and shredded chicken – Use canned chicken, Baked Chicken, rotisserie chicken, or even Shredded Chicken 2 cups shredded Colby jack cheese – or try a Mexican blend, grated marble Colby jack, or a cheddar cheese and pepper jack blend 1 (19-ounce) can of Las Palmas green chile enchilada sauce – or homemade Green Enchilada Sauce 1 cup sour cream – or plain yogurt 6-8 corn tortillas – We prefer corn tortillas since they are more traditional and add more flavor to the recipe, but you can swap the corn tortillas with similarly sized Flour Tortillas. (No need to dip flour tortillas in the sauce before rolling.) 1 (4½ ounce) can of chopped green chiles – For mild flavor use diced green bell peppers. For extra heat use diced jalapenos salt and black pepper – start with a little and add until the chicken is perfectly seasoned Toppings (optional) – Add olives, tomatoes, diced red onions, sliced jalapenos, fresh cilantro, salsa, chili peppers, black beans, or corn.