Just in time for Cinco de Mayo, these enchiladas are incredibly simple and remarkably delicious! They're perfect...creamy, cheesy and have a bit of zip! Serve with Spanish rice and a tossed salad, if you'd like! Sometimes I double the recipe and save half for future devouring! You're family will love these!

Chicken and Cheese Enchiladas Verdes

(Serves 4)

1 pound chicken, cooked and cubed
Salt and pepper
2 poblano peppers, seeded and diced
1 small onion, diced
1 can condensed cream of chicken soup
1 jar salsa verde (12 ounces)
1/2 teaspoon liquid smoke
1/2 pound shredded cheddar cheese (plus additional for topping)
1/2 pound shredded Monterey Jack cheese (plus additional for topping)
6 large flour tortillas at room temperature
Sour cream (optional)
Avocado, diced (optional)
Hot sauce (optional)

Over medium heat cook the peppers and onions until soft. Stir in soup, salsa and liquid smoke. Bring to a simmer. Once the mixture begins bubbling, remove from heat and stir in cheese. Poor one third of the sauce into the bottom of a lightly greased casserole dish. Add chicken to the mixture and stir to combine. Spoon out equal amounts of the enchilada mixture into each of the tortillas, lining up the enchiladas lengthwise. Top with remaining sauce and and additional cheese. Bake until bubbling, approximately 15 minutes. Serve with your favorite toppings! We prefer sour cream, sliced avocado and hot sauce!