Pretty simple enchiladas filled with chicken, cheese, and tomatoes, covered with green chili sauce and cheese.

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 enchiladas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle chicken liberally with taco seasoning.

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  • 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.

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

  • 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.

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

  • 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.

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

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

Nutrition Facts

318 calories; protein 15.5g; carbohydrates 32.8g; fat 13.8g; cholesterol 40.6mg; sodium 1027.8mg. Full Nutrition
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