Chicken Enchiladas Verdes

My husband's favorite! This dish is sure to wow a crowd.

After moving hundreds of miles from my hometown the one thing I missed the most, besides my family, was Mexican food. I started embarking on a journey to make all my favorite meals and this was one of the first.

A dish that will make you feel at home.

While enchiladas may seem intimidating to make, it's truly a simple process. View my video on Pinterest and YouTube for some helpful hints and visuals!

Chicken Enchiladas Verdes

Ingredients

• 1lb shredded chicken

• 15 corn tortillas

• 1/3 cup sour cream

• 28oz can enchiladas verdes sauce

• 8oz of shredded monterrey jack or cheddar cheese

• 1/3 cup of canola oil

Instructions

1. Preheat oven to 350 degrees and place oil in a small pan and set to medium heat.

2. In a large mixing bowl combine shredded chicken, sour cream, 1/3 cup of the verdes sauce, and 1/3 cup of cheese.

3. Once oil is hot, dip corn tortillas into oil for 5-10 seconds and place on a paper towel lined plate.

4. When tortillas cool, place mixture in the middle and roll tortilla, set down in pan with seam side down.

5. After all enchiladas are made, cover with remaining verdes saucee and top with cheese.

6. Cover pain with foil and cook for 15 minutes, remove foil and cook for another 5. Enjoy!

This meals also freezes so well! Complete the recipe except as above, except do not bake the enchiladas. Cover the enchiladas with saran wrap and foil and freeze for up to a month. Defrost overnight and then cook in the oven at 375 degrees for 15 covered with foil and uncovered for five.