Green Chicken Enchiladas

I love making easy food.  Enchiladas are one of my favorites.  I mean, come on, tortillas, chicken, sour cream {my favorite condiment ever} and green sauce…how could that not be good?  Rhetorical question people.

9 times out of 10 when I’m cooking dinner I’m managing the boys too.  I usually have to pause and do the “Mail Time” song and dance from Blue’s Clues for Thing 1 and then “wiggle, wiggle, wiggle, stop” with Yo Gabba Gabba!  The less I have to super focus on dinner, then better.

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Green Chicken Enchiladas

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 4

Author White Lights on Wednesday

Ingredients

• 2-3 boneless skinless chicken breasts
• salt and pepper to taste
• 1/4 teaspoon garlic powder
• 1 cup sour cream
• 1 cup green enchilada sauce divided, plus more for baking dish
• 10 medium sized tortillas
• 3/4 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400 degrees F.
2. Season both sides of chicken with salt, pepper and garlic powder. Place in glass baking dish and bake for 45 minutes, until chicken is tender and juices run clear.
3. Allow chicken to cool to the touch. Using 2 forks, shred the chicken and set aside.
4. Turn oven down to 350 degrees F.
5. Pour some of the green sauce into a 13″ x 9″ baking dish. Roll the sauce around the bottom of the dish until it is just coated.
6. In a medium bowl combine sour cream and 1/2 cup green sauce. If you want the enchiladas spicier add more sauce to your taste, but 2 parts sour cream to 1 part green sauce is a good place to start. Add in chicken and stir until chicken is coasted in sour cream mixture.
7. Place 2-3 tablespoons chicken mixture on back half of tortilla. Roll tortilla (do not fold in sides). Place rolled tortilla into your baking dish, seam down. Repeat with remaining tortillas. Top enchiladas with 1/2 cup green sauce and cheese.
8. Bake for 15 minutes, until cheese melted and filling is warmed through.