Green chile chicken enchiladas

One of my favorite things to whip up in the kitchen has to be enchiladas, hands down. I could probably eat these weekly.

Might love them more than tacos...shhh.

The trick is in the sauce and seasoning. I make sure to super season my chicken and I add some whipping cream to the sauce for that extra creaminess.

Get ready. Scroll to the bottom for the recipe card.

So I first cooked some chicken in my instant pot, because I am always low on time. I get off late and it's pretty hard to not eat at 10 PM every night lol.

After they cooked in my instant pot (13 mins or so), I shredded them and put them in a cast iron skillet with 2 cans of green chiles, onions, and seasoning.

Seasonings used : smoked paprika, garlic powder, onion powder, salt, and white pepper.

Let that cook up a bit, on low.

In a side pot, put your green chile sauce (I bought mine from sprouts) in the pan and add a dash of heavy whipping cream. This makes it sooooooo good guys.

**The easiest way to make the enchiladas stay is to put some sauce down first**

Tortilla --> filling --> shredded cheese --> roll up.

Top with your sauce and some fresh shredded cheese! Bake in an oven on 375 for around 15 minutes or so :)

Everyone seems to love my enchiladas so you should make this ASAP, k bye.