These green chile enchiladas are so easy, even I can make them!
The fun step!
5. I used a plate to lay a tortilla down, and spoon the enchilada mixture in the center evenly. Roll and place in greased pan with crease face down.
6. Repeat until pan is full.
7. Top rolled enchiladas with remaining salsa verde, more cheese, and place in oven for 35-40 minutes.
Adam also took the leftovers to work for lunch the following day, so we know I did good. They have really simple ingredients and don’t take very long to prepare. I got the recipe from Damn Delicious– I seriously visit her site every time I feel like cooking something new for dinner.
Olivia slept while I prepped the chicken, onion, and diced chiles. She woke up just in time to watch me assemble to enchiladas. By the time she was starting to fuss, my dish was ready to go in the oven.
Around here, we like them better than regular enchiladas. A little sour cream and hot sauce, mmm!