Green Chili Chicken Enchiladas

Green Chili Chicken Enchiladas--not beautiful but delicious.

Since we live in California, we have Mex-Mex instead of Tex-Mex so when I really have a taste for Tex-Mex, I make something at home. This week it was Green Chili Chicken Enchiladas. They are an easy dinner that you can serve on their own with pico, guac and chips or you could get fancy and make rice and beans or a green salad. They come together quickly and are easy to throw together at the last minute. You could even substitute rotisserie chicken for the breast cooked in the oven to make it even quicker.

Green Chili Chicken Enchiladas

Ingredients for 2 people

• One large chicken breast- cooked- and shredded

• 3 cups a mix of jack and cheddar cheese or all jack cheese

• Large (38 oz) can green chile enchilada sauce

• 8 corn tortillas

• About a cup of sour cream

• 6 oz can chopped green chilis- I like mild- suit yourself

• a couple handfuls of fresh spinach chopped and cooked in a skillet with a little olive oil and garlic powder

Oven to 350

In a medium bowl combine the chicken, sour cream, about a cup of cheese, 3-ish ounces of green chili enchilada sauce, the can of green chilis, the cooked spinach

Stir carefully- it will be messy- 

Spray a 9x6 baking dish with non stick spray.  Pour about 1/3 of the can of enchilada sauce in the bottom of the dish.  Microwave the corn tortillas between two damp paper towels to soften- then place flat one at a time and put about 1/3 a cup of the chicken cheese mixture in the tortilla and roll.  Place seam side down in the baking dish- repeat with remaining tortillas until the filling is all used.  Pour the remaining green chili enchilada sauce over the rolled enchiladas and top with the remaining cheese. 

Bake about 25 minutes uncovered until heated through, sauce is bubbly and cheese is melted.  Remove from oven- rest for 5 minutes before serving. 

I like to serve with homemade Pico de Gallo, guacamole, corn chips and salsa. 

Notes:

• I like to cook my chicken breast the oven with Lawry's season salt and garlic powder- like 15 minutes on 425º

• I like Mission brand corn tortillas for this because the don’t break down as quickly in the oven as some other brands but really whatever brand you like will be great.

• If you don't feel like rolling enchiladas- you could layer the ingredients like mexican lasagna- the taste will be the same- but the presentation might just not be as clean as you would like, it will be more of a big messy casserole.

• Perfect reheated the next night for leftovers- place in a fresh oven safe pan, cover with foil, heat at 350º for about 20 minutes or until hot.