Name: Green Chili Chicken Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Skinless, boneless chicken thighs, cut into chunks - 2 (5 ounce); Taco seasoning mix, or to taste - 2 teaspoons; Olive oil - 1 tablespoon; Onion, chopped - ½ medium; Diced tomatoes - 2 (14.5 ounce) cans; Diced green chile peppers - 1 (4 ounce) can; Garlic, minced - 2 cloves; Ground cumin - 1 teaspoon; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Flour tortillas - 8 (8 inch); Shredded Mexican cheese blend, or to taste - 1 ½ cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Green Chili Chicken Enchiladas

1. Skinless, boneless chicken thighs, cut into chunks - 2 (5 ounce)

2. Taco seasoning mix, or to taste - 2 teaspoons

3. Olive oil - 1 tablespoon

4. Onion, chopped - ½ medium

5. Diced tomatoes - 2 (14.5 ounce) cans

6. Diced green chile peppers - 1 (4 ounce) can

7. Garlic, minced - 2 cloves

8. Ground cumin - 1 teaspoon

9. Salt - ½ teaspoon

10. Ground black pepper - ¼ teaspoon

11. Flour tortillas - 8 (8 inch)

12. Shredded Mexican cheese blend, or to taste - 1 ½ cups

How to cook deliciously - Green Chili Chicken Enchiladas

1. Stage

Sprinkle chicken liberally with taco seasoning.

2. Stage

Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.

3. Stage

Preheat the oven to 350 degrees F (175 degrees C).

4. Stage

Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.

5. Stage

Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.

6. Stage

Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.

7. Stage

Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.

8. Stage

Bake in the preheated oven until hot and bubbly, about 30 minutes.