Chile Verde Chicken Enchiladas

There's a reason this recipe has been printed on our Green Chile Stew jar for 20 years! If you're looking to spice up your dinner routine with a dish that's bursting with flavor and super simple to prepare, Verde Chicken Enchiladas are the perfect choice. This classic Tex-Mex recipe combines tender shredded chicken with our tangy & fresh Green Chile Stew, all wrapped in warm, soft tortillas and topped with melted cheese. Whether you're serving it for a family dinner or a festive gathering, these enchiladas are sure to impress - they're vibrant, flavorful, comforting, and so simple to make. Get ready to meet your new favorite enchiladas.

• 3 cups chopped or shredded cooked chicken
• 3/4 cup sour cream
• 1 jar Cookwell & Company Two-Step Green Chile Stew Mix, divided
• 16-18 corn tortillas
• 2 cups shredded Monterrey Jack cheese
• Optional: Pico de gallo, sour cream, cilantro for garnish.

• Preheat oven to 350 degrees. Spray a 9- x 13-inch baking dish with non-stick spray and set aside.
• Mix the chicken, sour cream and 1 cup of the Two-Step Green Chile Stew Mix in a bowl; blend well. 
• Wrap the tortillas in slightly damp paper towels, then heat them in microwave for 1 minute until pliable.
• Place a heaping tablespoon full of the chicken mixture in a tortillas, roll up and place in the prepared baking dish, open side down. Repeat until pan is full of enchiladas in a single layer. Pour the remainder of the Two-Step Green Chile Stew Mix over the enchiladas and top with the shredded cheese. 
• Cover dish with foil and bake for 30 minutes in preheated oven, or until cheese is melted and bubbly.
• Serve Verde Chicken Enchiladas topped with a spoon of pico de gallo, cilantro, sour cream, and any other toppings you'd like!