IT'S A WINNER! | RED And GREEN CHICKEN ENCHILADAS ❤

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These RED and GREEN CHICKEN ENCHILADAS are out of this world delicious!!! I love tomatillos and I love tomatoes and combined with the chicken you'll have a winner. EASY and different and your family will love them, I seasoned the chicken filling perfectly and that is very important when making any type of enchiladas, because I've tasted some that are bland and nobody likes bland...I used chicken thighs because it's juicy and they will be delicious, but you can use breast meat too if you like. I sided these with CHARRO BEANS and MEXICAN RICE, but you can serve a nice simple salad or your favorite side with these for a meal made for a king.

BAKE 350° -15 to 20 minutes or more until bubbly (2 minutes broiled after)

INGREDIENTS __________________
2 lbs CHICKEN THIGHS
1 1/4 LB. Tomatillos
1/4 Small onion
1/3 C. chopped green onions
2 1/4 C. diced tomatoes (seeds removed)
Small bunch cilantro
2 Serrano peppers
3 Garlic Cloves (divided)
2 tsp. Chicken bouillon
1/4 Tsp. ground Cumin
1 tsp Onion powder
1 tsp Garlic powder
Salt and Pepper (to your liking)
Corn tortillas (I used 12)
Freshly grated Monterey Jack cheese (as needed)
Vegetable oil

SIDES_________________
CHARRO BEANS

MEXICAN RICE



DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

#chickenenchiladas
#enchiladas
#rachelcookswithlove

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