Green Chili Chicken Enchiladas bakes in only 20 minutes for an easy meal for weeknights. From the creamy sauce to the green chili's, this dish is amazing.
Add in the shredded chicken, taco seasoning, green chilis, and HALF the salsa verde.
Cook over low heat until mixed thoroughly.
Spoon the mixture evenly into the tortillas.
Roll and place in a 9x13 pan with the seam side down.
Continue to do this until your pan is full.
Meanwhile, mix the remaining salsa verde and sour cream in a large bowl until well combined. Slowly add in the milk until the sauce is the consistency that you desire.
Pour the mixture over your rolled tortillas. Sprinkle with both of the cheeses.