Green Chile Chicken Enchiladas

• 4 large chicken breast halves, grilled and shredded
• 1 cup Crema Agria (Mexican sour cream)
• 6-8 poblano or hatch chiles, roasted, peeled, and diced
• 2 cups of Mexican blend shredded cheese
• 1 T. Arizona Hatch Chile seasoning topping(www.athonyspices.com)
• 16-20 soft corn tortillas
• 16 oz. can green chile enchiladas sauce

1. Slice up the cream cheese and melt it in a large saute pan. Add the chicken, 1 cup of Mexican cheese, and chiles and combine well. Let cool enough to handle with hands.
2. Steam corn tortillas a couple at a time (a broiler pan with water in the botton over the burners works well) and roll with filling mixture. Pack the enchiladas in a lightly greased 9 x 13 pan. Cover enchiladas with green chile enchiladas sauce. Top sauce with remaining Mexican cheese. Bake at 400 F. for 30 minutes or until cheese because lightly browned.

chicken breast halves, agria, hatch chiles, shredded cheese, hatch, corn tortillas, green chile enchiladas sauce

Taken from www.epicurious.com/recipes/member/views/green-chile-chicken-enchiladas-1226527 (may not work)