Green Chile Chicken Enchiladas
Prep Time: 30 minutes
Cook Time: 20-25 minutes                                                        

2 QT saucepan of water
1 LB boneless chicken(breast or tenders)
1/4 diced white onion
1 TBSP chopped garlic
1 tsp sea salt or kosher salt
1 tsp ground black pepper
1 10 3/4oz can cream of chicken soup
1 7oz can diced green chili's
1 Jar green chili sauce( I prefer 505 sauce, 32oz size)
6-8 Flour tortillas(burrito size)
2 Cups grated cheddar cheese
Garnish: Sour cream, Salsa, Grated cheddar cheese


PREHEAT OVEN TO 400 DEGREES


Combine first 5 ingredients and simmer over medium heat in saucepan until chicken is no longer pink. About 15-20 minutes. Drain into colander and pour ingredients into mixing bowl.

 Use hands or two forks to shred chicken while still warm. After chicken is shredded combine with cream of chicken soup and green chili's and mix thoroughly.

 Lightly oil a 13x9 baking dish and coat with 2 TBSP of green chili sauce. Spoon mixture into tortillas and roll, then place into baking dish seam side down. Depending how full you stuff them you should get 6-8 enchiladas out of this recipe. Pour remaining green chili sauce over the top and cover evenly, add any remaining chicken mixture to the top at this time. Cover with 1 1/4 cups of the grated cheese.

 Bake in a 400 degree oven for 20 minutes or until cheese is melted and enchiladas are heated through. Garnish with sour cream, salsa and grated cheese. Makes 3-4 servings of two enchiladas each. Wine Pairing: Sauvignon Blanc, Riesling, Shiraz or Pinot Noir. Beer Pairing: Any of your favorite Mexican beers will work but if you want to turn up the heat try it with a good India Pale Ale(IPA)