Hello, everyone! I hope this post finds you all happy, healthy, and well. Today, we are going to be talking about this fabulous green chile and chicken enchilada recipe.
Boy oh boy, this is a party in a pan guys and gals! Or should I say a “fiesta” in a pan? The flavors that are in this dish really warm your mouth and belly with the essence of Spanish spices and ingredients.
I love that you can eat this chicken in tacos, over rice, wrapped in tortillas, or just as it is. What is your favorite way to enjoy Mexican food such as green chile chicken enchiladas? Let me know in the comments!
Make sure you set out all of your favorite taco fixings with this meal. I served it with salsa, refried beans, lettuce, diced tomatoes, onions, and sour cream. My youngest child was upset that there was no guacamole dip, so I noted this little discrepancy for the next time I make green chile chicken enchiladas.
Recipe and photo courtesy of Group Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I served my chicken enchiladas with rice and beans, but you can serve it with corn tortilla chips and veggies.
