We promised a few solid recipes for Superbowl Sunday and we have one more in our back pocket. This recipe has been one of our favorite go-to dishes for a few years now. It's simple yet so tasty.

The fun part about cooking Mexican dishes, is that you can always play around with different spices and flavors. One night you may feel like black olives and cheddar, the next jalepenos and oaxaca. Here we combine some traditional enchilada fillings with a mild green sauce. You'll need:

superbowl sunday: shredded chicken enchiladas

3 chicken breasts (cook in crock pot for 2-3 hours, until breasts shred easily with a fork)
1 cup shredded mozzarella cheese
2 spoonfuls sour cream
1 can diced green chiles
1 jalepeno diced
handful of cilantro

additional items:
1 package corn or flour tortillas
1 cup shredded cheddar and mozzarella cheese
1 can mild green enchilada sauce (or if you want to make homemade, use this recipe
1 diced tomato
1 handful cilantro
1 avocado
sour cream to garnish

Preheat your oven to 350 degrees. Shred the pre-cooked chicken breast and mix with other filling ingredients. Feel free to taste and add salt and pepper as needed.

Prep a 9x13 glass pan by pouring 1/3 of the enchilada sauce on the bottom. Begin to roll the chicken filling into the tortillas.

Place the rolled tortillas next to one another tightly in the pan. Once the pan is full, pour the remaining enchilada sauce on top and add the shredded cheese. Put pan into over for 15-20 minutes.

Once cheese is melted throughout the top, take out of oven and let cool for 5 minutes. Serve with chopped tomato, avocado, some cilantro and a spoonful of sour cream. A perfect meal for the Superbowl or any other fiesta!

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