Chile Verde Chicken Enchiladas

My MIL is a busy bee. She always stocks our fridge with meats and bless her heart, she makes beef enchiladas (one of my husband's favorite meals) when she visits. This time, in addition to the beef enchiladas, she rolled up some chicken enchiladas and stuck them in our freezer. She left us a can of green chile enchilada sauce in the cupboard to pour on top when we were ready to bake them. My only contribution was a quick trip to Trader Joe's for some Jack cheese. Hubby shredded the cheese, popped it in the oven and voila! Dinner was ready in a half hour. I just might like these chicken ones better than the beef ones in red sauce.

Mr A, when served, immediately said, "I don't like that."  We insisted that he try a little and he did, and he ended up eating 1.5 enchiladas.  We were proud.  I think reading Green Eggs and Ham helps - gotta try something before you say you don't like it!

Chile Verde Chicken Enchiladas

Ingredients:
2 c chicken, cooked & shredded
2 T olive oil
1/2 onion, diced
12 corn tortillas
1/4 t chili powder
1 28 oz can green chile enchilada sauce
1 c cheddar cheese, shredded
2 c Monterey Jack cheese, shredded
1/2 c sour cream, optional

Directions:

1. Heat olive oil and sauté onions until translucent and slightly browned. Remove from heat.
2. Soften tortillas either by frying lightly in oil or heating in a cast iron skillet.
3. Preheat oven to 375.
4. Place a spoonful of chicken, onions, and cheddar cheese in the center of a tortilla.  Sprinkle a little chili powder, then roll the tortilla, placing the seam side down in a baking pan. Repeat with remaining filling and tortillas.*
5. Pour green chile enchilada sauce on top of enchiladas and top with Jack cheese.
6. Bake for 20 minutes or until bubbly.
7. Serve with a dollop of sour cream on top.

* Rolled enchiladas can be frozen in a baking pan to eat later. Cooking time will be longer if frozen. Note: We moved the pan of enchiladas from the freezer to the fridge the night before so they had time to defrost in the fridge.

Enjoy!