Green Chile Chicken Enchiladas

Very good but a little light on the seasonings.

I’ve use this recipe as a guideline multiple times but I do the chicken a bit different. I eyeball a bunch of spices and cook it in the crockpot ahead of time. The spices I use are a mix of salt and pepper, cumin, garlic powder, chili, red cayenne, and adobo. Depending on the size I cook it on high for one to two hours. It cuts up really easily and it’s super flavorful. The rest of the recipe is perfect. It reheats really well. Definitely recommend using corn tortillas instead of flour or it will be really soggy/doughy.

Used butter instead of cooking oil

This was a great dinner. I would rate it an 8 out of 10. We didn't have any corn tortillas but had some flour tortillas to use up so we made the recipe with flour tortillas. We served it on top of rice and a sliced avocado. I'll have to try it again with corn tortillas.

I added a little salsa verde to the puréed chilis and it was super flavorful. I add a little extra of all the spices in the chicken mixture for more flavor. Lastly I substituted the sour cream for Greek yogurt. It was SO good!

Added corn to chilies puree as I only had flour tortillas and I wanted that corn flavor

Swapped out the green chili for 3 fresh Fresno chilies for a milder, more kid-friendly variant and used a bit more cheese. Turned out great.

Added some sweet peppers to the filling which worked out great?