Green Chili Chicken Enchiladas

Name: Green Chili Chicken Enchiladas
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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

5.0

(1)

Add your rating & review

1 Photo

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

Recipe by shorembo

Published on September 13, 2020

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Servings:

8

Yield:

8 enchiladas

Jump to Nutrition Facts

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

Sprinkle chicken liberally with taco seasoning.
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 (per serving)

318	Calories
14g	Fat
33g	Carbs
16g	Protein

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%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.