Green Chicken Enchiladas ✨ These Green Chicken Enchiladas are cheesy, saucy, and packed with bold flavor! The creamy green chile sauce ties everything together, and you can adjust the spice level to your liking. Perfect for dinner, game day, or any night you’re craving comfort food. Ingredients: For the Chicken Filling: • 1 lb chicken breast • 1/2 tsp garlic salt • 1/2 tsp onion powder • 1/2 tsp ground cumin • 1/2 tsp chili powder • 1/2 tsp black pepper • 1/4 tsp salt • Cooking oil spray • 1 cup Monterey Jack cheese, shredded • 1 cup pepper jack cheese, shredded • 4 oz cream cheese, softened • 4 oz can diced green chiles For the Sauce: • 16 oz hatch valley green chile salsa (or your favorite green salsa) • 1/2 cup water • 1/2 tsp chicken bouillon powder • 1/2 cup sour cream For Assembly: • 8 corn tortillas (the large ones) • 1/2 cup Monterey Jack cheese, shredded • 1/2 cup pepper jack cheese, shredded • Fresh cilantro, chopped for garnish • Cooking oil spray Instructions: 1. Cook the Chicken: Mix garlic salt, onion powder, cumin, chili powder, black pepper, and salt. Spray chicken breasts with oil, season on both sides, and bake at 375°F for 25-30 minutes (internal temp 165°F). 2. Make the Filling: Shred the cooked chicken in a bowl. Mix with 1 cup Monterey Jack, 1 cup pepper jack, cream cheese, and diced green chiles. 3. Warm and Assemble: Warm tortillas to make them pliable. Divide chicken mixture into 8 portions, roll, and place seam-side down in a greased 9x13 baking dish. 4. Make the Sauce: Blend green salsa, water, bouillon, and sour cream until smooth. Heat for 3-4 minutes in a skillet. 5. Top and Bake: Pour sauce over enchiladas, top with remaining cheese, and bake uncovered at 350°F for 25 minutes. 6. Garnish and Serve: Garnish with fresh cilantro and serve with sour cream or guacamole.
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