Green Chili Chicken Enchiladas

1-1 ½ lb. cooked chickena,b or ½ of a rotisserie chicken, pulled apart

2-3 dollops of sour cream (roughly ⅔ cup)

1 16 oz. jar of green sauce

1 lb. of pepper jack cheese, grated

12 corn tortillas

• Preheat the oven to 350˚F.
• To make the filling, combine the chicken with the sour cream, half of the green sauce, and half of the cheese. With two forks, stir/shred the chicken and make sure it is sufficiently coated.
• Coat a 9x13 pan with cooking spray, then start rolling the filling up in the tortillas! It helps to have room temperature tortillas, as cold ones tend to crack. I like to place them with the seam down so they don't unroll.
• After they are arranged in the pan, pour the rest of the green sauce on top. Spread it as evenly as you can.
• Sprinkle the rest of the cheese on top.
• Bake in a preheated oven for twenty minutes, or until the cheese is melted and beginning to brown.
• Serve with guacamole, refried beans, salsa, hot sauce, more sour cream, or nothing at all.

aCook chicken in chicken broth mixed with a quartered onion and a bay leaf and sprinkled with Mexican oregano, chipotle chili powder, chili powder, and pepper. Set the crockpot to low and cook ~4-6 hours or stew on the stove at a low simmer until cooked through (~30 minutes).

bUse chicken carnitas.