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Creamy Green Chili Chicken Enchiladas

Creamy enchiladas with fresh roasted poblano peppers, smothered in cheddar cheese.
Prep Time: 20 minutes
Cook Time: 20 minutes

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.