Chicken Enchiladas Verde

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 onion, chopped
• 1/2 red bell pepper, chopped
• 1 serrano pepper, seeds removed and finely chopped
• 3 garlic cloves, minced
• 1 (4 1/2 ounce) can diced chili peppers
• 3 cups cooked and shredded chicken breasts
• 3 cups shredded monterey jack pepper cheese, divided
• 1/2 cup sour cream
• 1/3 cup chopped cilantro
• salt and pepper
• 3 tablespoons canola oil
• 8 corn tortillas
• 1 (15 ounce) can hatch green enchilada sauce
• green chili salsa
• sour cream
• sliced ripe olives

Recipe

• 1 preheat oven to 350 degrees.
• 2 in large saucepan, heat olive oil. add onion, red bell pepper, serrano pepper, garlic, and chile peppers. saute until onion is translucent. remove from heat.
• 3 add chicken, 2 cups of the pepper jack cheese, sour cream, cilantro, salt and pepper, mixing well until thoroughly combined.
• 4 in 8 inch skillet, heat canola oil. place tortillas, one at a time, in the oil, turning over, immediately, just to make tortillas pliable and easy to work with. do not fry until crisp! drain on paper towels.
• 5 fill each tortilla with a few tablespoons of chicken mixture. roll and place seam side down in a lightly greased 9 x 13 inch baking dish.
• 6 top with enchilada sauce and remaining cheese. bake for 30 minutes.
• 7 garnish with green salsa, sour cream, and ripe olives.