Nakita Grinie

 Happy Monday! 

 As you can tell from the recipes that I post, we love Mexican food!

I have another delicious & easy dinner idea to share, so if  you need ideas for dinner this week, my Chicken Enchiladas Verde would be perfect!

 Here is what you need:

 - 4 chicken breasts cooked & chopped up

- 1 container of Sour Cream (you need 2 cups total)

- 1 can of diced green chilies

- 1 small can of diced jalapenos (optional)

- 1 (16oz) jar of green salsa (I use La Victoria Thick & Chunky because it has great flavor & isn't watery)

-2 cups of shredded cheese

-1 tsp of cumin

-2 tsp minced garlic

- Flour Tortillas

Directions:

Cook 4 chicken breasts (I boil them) and then cut up into pieces (or you can use my Quick & Easy Shredded Chicken Tutorial HERE)

 In a bowl, add the chicken, 1 cup of sour cream, can of green chilies, jalepenos (optional) cumin, garlic & 1 cup of shredded cheese.

 Mix together until chicken is coated. Set aside.

 In another bowl, whisk together the jar of salsa & 1 cup of sour cream.

 Take some of the salsa/sour cream mixture and spread it on the bottom of a 9x13 pan.

 Take your tortillas and put the chicken mixture in a tortilla.

  Roll up the tortilla and place seam side DOWN in your 9x13 pan.

 Continue to add the chicken mixture to the tortillas & add them to the pan seam side down. (I usually get between 8-10 tortillas in my pan)

 Then, pour the rest of the salsa/sour cream mixture on top of the tortillas.

Bake at 350 (uncovered) for 30 minutes.

 Sprinkle with remaining cheese and bake for another 15 minutes (until cheese is melted)

 I serve these enchiladas over shredded lettuce. I also top with salsa (or pico de gallo) and avacados (or guacamole). Kevin & the girls add black olives to theirs!

This is a great meal to make ahead of time (and then you can bake it when you are ready to serve it) This meal also feeds a crowd! One dish of this serves about 8 adults.

 When we have hosted large groups of people I have doubled the recipe!

I made this for both sides of our family for Kate's 3rd Birthday Dinner.

A double batch served 16 adults. Sometimes I make a side of Mexican rice to go with this meal.

 It's one of our favorites, I make it about once a month!

I like green enchiladas better than enchiladas with red sauce, what about you?

 Enjoy!