Mexican food is easily one of my favorite genres of food. I could eat it everyday and in fact we do a Mexican dinner at least one night a week. We usually do tacos but I wanted to switch things up and make enchiladas. I had a packet of ground chicken I was going to stuff peppers with but that didn’t move me so I instead used it to create these enchiladas. They were so easy and so good. As far as enchilada sauce goes I swear by the Frontera brand- both their green and red sauce are amazing. These reheat well so enjoy the leftovers if there are any!
C H I C K E N + G R E E N C H I L E E N C H I L A D A S
1 pound ground chicken
1/2 white onion diced
1 can green chiles diced and slightly drained
1 packet taco seasoning (I either make my own or love the Siete brand)
1/2 cup sour cream
1 tablespoon taco hot sauce
2 cups shredded white cheddar or Montery Jack
2 packets Frontera Red Enchilada sauce – trust me its the best sauce
flour taco shells
diced tomatoes for garnish or pico de Gallo
In a skillet add olive oil and sauté the onion about 5 minutes. Add in the ground chicken and cook until no longer pink. Add taco seasoning, green chiles, and 3/4 cup water. Let simmer for a few minutes until most of the water dissolves. Stir in 1/2 cup sour cream, hot sauce and 1/2 cup shredded cheese.
In a baking dish cover the bottom with the enchilada sauce. Take a flour tortilla and spoon in chicken mixture, roll up, and place in baking dish. Repeat this step until all meat is used. It should make about 8 enchiladas. Cover the enchiladas with second packet of sauce and sprinkle cheese all over.
Bake at 350 degrees about 30 minutes to until cheese is bubbly. Top with pickled jalapeños, tomatoes and avocado if desired.