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!
- 1 lb. 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 tbsp Hot Taco Sauce
- 2 cups White Cheddar or Monterey Jack, shredded
- 2 packets Frontera Red Enchilada Sauce (trust me, it's the best sauce!)
- Flour Tortillas
- Pickled Jalapeños
- Pico de Gallo, Diced Tomatoes, Avocado for garnish
- 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 evaporates.
- 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°F for about 30 minutes until cheese is bubbly. T
- Top with pickled jalapeños, tomatoes and avocado if desired.