Green Chile Chicken Enchiladas

These enchiladas hold a special place in my heart. Not only did I grow up in an city heavily influenced by the Mexican culture, including it cuisine, but New Mexico is know for it's Hatch green chile. In the fall, they used to roast these chiles in front of Walmart and the smell alone would just make my mouth water. I was always eager to help my mom grocery shop during chile season!

These enchiladas do hold a bit of kick thanks to my home made Enchilada Sauce. They take just under an hour to make and they are full of flavor! My husband is always telling me about how he brags about these enchiladas (as well as other dishes)! I hope y'all will enjoy these just as much as we do!

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Ingredients

• 1 Batch of Green Enchilada Sauce

• 2 Boneless, skinless chicken breast

• 1 or 2 tsp. Cayenne pepper, depending on how spicy you want it.

• 2 tsp. Cumin, divided

• 8 oz. Cream Cheese, Softened

• 1 cup Green chile

• 8 or 10 inch Tortillas

• salt and pepper to taste

The Chicken

1. Season both sides of the chicken with salt, pepper, cayenne, and half of the cumin.

2. Bake at 350 degrees until internal temperature reaches 165.

3. Using tongs and a fork, shred the chicken into bite size pieces.

The Filling

Format the heading for each step to Heading 3.

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