Step 1

1. Preheat oven to 350F.

Step 2

2. In a large pot bring water to a boil. Season water with chicken bouillon, onion powder, garlic powder, and paprika. Allow chicken to boil for 20-25 mins. Once done remove and shred chicken. Sit aside

Step 3

3. In a large skillet sauté onions until soft. Add in shredded chicken, 1/2 can green chiles. 1 pack of taco seasoning and 1/4 cup water . Add in verde sauce. Season with onion powder , garlic powder, cumin, paprika , and salt and pepper to taste. Cook for 3-4 minutes then sit aside

Step 4

4. In a medium sauce pan melt butter and flour to make a roux. Stir for 2-3 minutes then slowly whisk in chicken broth. Add in 1/2 pack taco and 1/2 can chiles . Season with garlic powder, onion powder, cumin, cayenne, and salt and pepper to taste.

Step 5

5. Once sauce has thickened, turn heat to low. Add in 1 cup monetary jack and 1 cup sour cream. Whisk until fully combined then remove from heat.

Step 6

6. In a skillet on medium heat add 1tbsp oil or butter . Fry tortillas till soft. (About 30-45 secs per side)

Step 7

7. Spray the bottom of a baking dish with cooking spray or oil.

Step 8

8. Assemble enchiladas by placing a spoonful of chicken and Colby jack cheese on one side of a tortilla. Roll it up tightly, and place seam-side down in the baking dish. Repeat with all tortillas.

Step 9

9. Pour the sour cream cheese sauce evenly over the enchiladas, making sure they’re well covered.

Step 10

10. Sprinkle extra shredded cheese on top, green onions , and parsley .

Step 11

11. Cover with foil. Bake in oven for 20 - 25 mins. Remove foil then broil on high for 2- 3 mins. Enjoy!