Green chile chicken enchiladas
Updated: Dec 4, 2019
One of my favorite things to whip up in the kitchen has to be enchiladas, hands down. I could probably eat these weekly.
Might love them more than tacos...shhh.
The trick is in the sauce and seasoning. I make sure to super season my chicken and I add some whipping cream to the sauce for that extra creaminess.
Get ready. Scroll to the bottom for the recipe card.
So I first cooked some chicken in my instant pot, because I am always low on time. I get off late and it's pretty hard to not eat at 10 PM every night lol.
After they cooked in my instant pot (13 mins or so), I shredded them and put them in a cast iron skillet with 2 cans of green chiles, onions, and seasoning.
Seasonings used : smoked paprika, garlic powder, onion powder, salt, and white pepper.
Let that cook up a bit, on low.
In a side pot, put your green chile sauce (I bought mine from sprouts) in the pan and add a dash of heavy whipping cream. This makes it sooooooo good guys.
**The easiest way to make the enchiladas stay is to put some sauce down first**
Tortilla --> filling --> shredded cheese --> roll up.
Top with your sauce and some fresh shredded cheese! Bake in an oven on 375 for around 15 minutes or so :)
Everyone seems to love my enchiladas so you should make this ASAP, k bye.