Creamy Green Chili Chicken Enchiladas

Updated at: Tue, 03 Oct 2023 02:40:50 GMT

Step 1

Season chicken with salt and pepper, boil in water (1 inch over top of chicken) for 12-15 minutes or internal temp of 165. Remove from pot and shred. Preheat oven to 375 degrees. Prepare a 9x13 casserole dish and an 8x8 casserole dish by applying light layer of salsa verde to bottom of pan, set the rest aside for enchiladas.

Step 2

In a large bowl, add diced onion, 1 cup sour cream, 1 can green chilies, 1/2 can jalapeños, 1/4 can of salsa verde, 1/2 can corn to shredded chicken and mix. Add cayenne, salt, pepper, garlic powder to taste and desired spice level.

Step 3

Fill each tortilla with approximately 2-3 tablespoons of mixture, top with cheese and roll.

Step 4

Grill rolled tortillas in pan over medium-high heat until lightly brown then place in casserole dish

Step 5

In large deep pan over low-medium heat use remaining 8oz of sour cream, 2 cans green chilies, remaining salsa verde, 1 can cream of mushroom, milk to desired thickness about 1/2-1 cup and stir. Cayenne, garlic powder, pepper to taste

Step 6

Pour sauce mixture over enchiladas in pan, top with desired amount of cheese.

Step 7

Bake at 375 for 20-25 minutes broil to finish 3-5 minutes

Step 8

Garnish with green onion, sour cream, avocado, cilantro, cheese or hot sauce!

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