Chicken Enchiladas Verde

Chicken Enchiladas Verde

Things You'll Need On Hand:

• 3 Cooked chicken breasts, shredded (I boil mine, then shred)
• 2 Poblano peppers, chopped
• 1/2 White onion, chopped
• 1 Package of light cream cheese
• Small tub of light sour cream
• 1 Chopped Roma tomato
• Shredded Monterrey jack cheese
• 8 Medium flour tortilla shells
• Queso Fresco 
• Verde enchilada sauce (check out my recipe for homemade verde in a previous post)

In a sauté pan, combine chopped poblano peppers and white onion. Sauté until cooked 2/3 of the way.

In a large mixing bowl, combine softened cream cheese, 3 tbs of light sour cream, cooked shredded chicken, sautéed poblano peppers and white onions. Mix thoroughly.

On a flour tortilla shell, place three large table spoons of mixture. Roll tortillas carefully and place in a glass baking dish. Once you have all tortillas rolled and in baking dish, cover with verde enchilada sauce and sprinkle with Monterrey jack cheese.

Bake covered for 25 minutes at 350 degrees. After 25 minutes, remove cover and bake for 15 more minutes, or until cheese starts to brown.

Remove and plate. Garnish with sour cream, chopped Roma tomatoes and queso fresco.

Enjoy!