Creamy Green Chili Chicken Enchiladas
Published on May 15, 2024 by Jennifer Efremov
Creamy Green Chili Chicken Enchiladas
Creamy enchiladas with fresh roasted poblano peppers, smothered in cheddar cheese.
Ingredients
- 2 Cups Shredded Cooked Chicken
- 1 Jar 505 Green Chili Sauce, You can use any green chili brand
- 2 Garlic, Finely Chopped
- 1/2 Onion, Finely Chopped
- 1/2 Cup Sour Cream
- 3 Roasted Poblanos, Peeled and Finely Chopped
- 1 Package Shredded Cheddar Cheese
- Garnish with cilantro and avocado
Instructions
- Preheat oven to 375 degrees.
- Shred the chicken into a mixing bowl and add onion, 1/2 cup shredded cheese, sour cream, and garlic, then pour in the 1/2 cup of 505 green chili sauce, mix, and add to a skillet to heat up.
- Spread some 505 green chili sauce on the bottom of the baking dish.
- Next lay out the tortilla and layer with chicken mixture, a small piece of roasted poblano pepper, and cheese. Roll the enchilada and place it in the pyrex dish.
- Top with the remaining green chili sauce and cheese.
- Bake in the oven for 20 minutes and garnish with cilantro and avocado.
Equipment
- 1 pyrex dish
- 1 Skillet
- 1 Medium Mixing Bowl
Notes
You can use any brand of green chili sauce and any kind of roasted peppers.
