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Green Chili Chicken Enchiladas
Green Chili Chicken Enchiladas
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Zesty green chili chicken enchiladas with gooey Mexican cheese.
Ingredients:
  • 2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
  • 2 teaspoons taco seasoning mix, or to taste
  • 1 tablespoon olive oil
  • 0.5 medium onion, chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 8 (8 inch) flour tortillas
  • 1.5 cups shredded Mexican cheese blend, or to taste
Instructions:
  • Season chicken generously with taco seasoning.
  • In a skillet over medium heat, sizzle chicken in oil until fully cooked, about 8 to 10 minutes. Set aside to cool.
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Saute the onion in the skillet until soft and translucent, about 5 to 7 minutes. Then transfer the onion to a blender and add 1 can of diced tomatoes (with liquid), diced green chile peppers, garlic, cumin, salt, and pepper. Blend until the sauce is smooth.
  • Once the chicken has cooled, chop it into small pieces and place it in a bowl. Remove the excess liquid from the remaining can of diced tomatoes, then add the tomatoes to the chicken.
  • Fill each tortilla with a generous 1/4 cup of the flavorful chicken mixture, sprinkle 2 tablespoons of delicious shredded cheese on top, and carefully roll up the tortilla. Arrange seam-side down in a baking pan and continue until all enchiladas are assembled.
  • Top the enchiladas generously with sauce and sprinkle the remaining cheese on top. Cover the pan tightly with aluminum foil.
  • Bake until the dish is heated through and bubbles appear, approximately 30 minutes in the preheated oven.

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