Green Chicken Enchiladas

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These Green Chicken Enchiladas are the perfect easy weeknight dinner.

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They're made with tender shredded chicken, wrapped in soft tortillas and covered with tangy green enchilada sauce, and melty cheese for that irresistible, bubbly finish.

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They’re simple to make with a few easy shortcuts, but taste like you spent all day in the kitchen.

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To make, combine the shredded chicken, 1 cup Monterey Jack cheese, green chiles, sour cream, Adobo, cumin, oregano, onion powder, salt, and pepper.

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Pour in about 1 cup of the enchilada sauce and mix until everything is evenly coated.

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Spread 1/2–3/4 cup of enchilada sauce across the bottom of the prepared baking dish to keep the tortillas from sticking.

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Lay a tortilla flat, spoon about 1/3 cup of the chicken mixture down the center, and roll tightly.

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Place seam side down in the pan. Repeat with the remaining tortillas and filling. You should get about 8-10 enchiladas.

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Pour the remaining enchilada sauce evenly over the top of the rolled tortillas and sprinkle with the remaining 1 cup of cheese.

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Cover with foil and bake for 15 minutes to heat through. Then remove the foil and bake another 5–10 minutes, until cheese is melted and bubbly.

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Let rest for a few minutes before serving. Garnish with fresh cilantro, sliced green onions, a drizzle of sour cream, or any other of your favorite toppings for enchiladas!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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