GREEN CHICKEN ENCHILADAS

INGREDIENTS:

-1 small white onion, diced

-2 tbsp minced garlic

-4 chicken breasts, cooked & shredded

-2 packets taco seasoning

-10 to 12 large flour tortillas

-2 to 3 small cans diced green chiles

-1 cup salsa verde

-28 oz can green chile enchilada sauce

-2 bags shredded Monterey Jack cheese

-1 bag shredded taco blend cheese (or can substitute for Pepperjack)

-Olive oil

For topping:

-Fresh cilantro

-Queso fresco, crumbled

-Sour cream

-"Old El Paso" creamy salsa verde sauce (in taco sauce aisle, this is essential!!)

INSTRUCTIONS:

***If not already done- cook & shred chicken. I cook mine in the instant pot with about 2 cups chicken broth & pressure cook for 13 mins then natural release for 12. You can also boil & shred.

1. Heat a large skillet with a drizzle of olive oil. Cook diced onion until slightly translucent, about 4-5 mins. Add minced garlic, cook for another 1-2 mins.

2. Add shredded chicken, taco seasoning, green chiles & salsa. Add about 1 full glass of water & stir until all ingredients are well combined. If mixture is still dry, add more water. You want enough water to where there is extra to be absorbed by the chicken. Continue on a medium-low simmer, stirring occasionally, until chicken mixture has thickened & water is absorbed.

3. Pour a thin, even layer of enchilada sauce on the bottom of a greased 9x13 baking dish. Place about 2-3 heaping spoonfuls of chicken mixture onto flour tortilla, sprinkle with both cheeses & roll up tight. Place into the baking dish. Continue until entire baking dish is filled with tortillas, you will most likely have room for 2 horizontally on the sides, depending on the shape of your dish.

4. Top with enough enchilada sauce so that all tortillas are covered & the sauce is coming up just around all sides of the dish. I usually have just a little left in the can... You want the the tortillas to be completely covered so that it does not dry out while it cooks but not too much to where it looks like soup!

5. Finish with more cheese (I always put extra cheese on top for a thick cheesy topping) Bake at 400 for 30-35 mins. Broil at the end for a few minutes to get a nice golden brown crust.

IMPORTANT: Let enchiladas sit for at least 10 minutes to set up before serving!

Top with creamy verde sauce, fresh cilantro, crumbled queso fresco & sour cream.

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