Green Chili Chicken Enchiladas

by Tara Walker

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 8

Yield: 8 enchiladas

INGREDIENTS:

2 (5 ounce) skinless, boneless chicken thighs, cut into chunks

2 teaspoons taco seasoning mix, or to taste

1 tablespoon olive oil

½ 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

½ teaspoon salt

¼ teaspoon ground black pepper

8 (8 inch) flour tortillas

1 ½ cups shredded Mexican cheese blend, or to taste

DIRECTIONS:

1. Sprinkle chicken liberally with taco seasoning.

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

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

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

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

Nutrition Facts

Servings Per Recipe 8

Calories 318

% Daily Value *

Total Fat 14g 18%

Saturated Fat 6g 32%

Cholesterol 41mg 14%

Sodium 1028mg 45%

Total Carbohydrate 33g 12%

Dietary Fiber 3g 10%

Total Sugars 1g

Protein 16g

Vitamin C 15mg 73%

Calcium 43mg 3%

Iron 2mg 13%

Potassium 239mg 5%

https://www.allrecipes.com/recipe/282161/green-chili-chicken-enchiladas/