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Chicken Enchiladas with Green Chili Sauce

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dinner
Chicken Enchiladas with Green Chili Sauce
Ingredients
  • 2 (5 ounce) skinless, boneless chicken thighs, cut into chunks
  • 2 teaspoons taco seasoning mix, or to taste
  • 1 tablespoon olive oil
  • 1/2 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 (8 inch) flour tortillas
  • 1 1/2 cups shredded Mexican cheese blend, or to taste
Instructions
1
Season the chicken with a generous amount of taco seasoning, coating it evenly.
2
Heat oil in a skillet over medium heat and carefully add the seasoned chicken. Continue to cook until it reaches an internal temperature of 165 degrees F (74 degrees C), and the juices run clear, taking around 8 to 10 minutes. Remove from heat and let it rest for a few moments.
3
Preheat the oven to 350 degrees F (175 degrees C), ensuring it reaches the desired temperature.
4
Add a sliced onion to the same skillet and gently sauté until it becomes soft and translucent, taking around 5 to 7 minutes. Transfer the cooked onion mixture to a blender and add 1 can of diced tomatoes with liquid, 2-3 green chile peppers, minced garlic, cumin, salt, and pepper. Blend the mixture until it reaches a smooth consistency.
5
Once the chicken has cooled down, chop it into small pieces and transfer them to a bowl. Discard the remaining liquid from 1 can of diced tomatoes and add it to the chicken mixture.
6
Spoon about 1/4 cup of the chicken mixture onto the center of a tortilla, followed by 2 tablespoons of shredded cheese. Roll the tortilla up tightly and place it seam-side down in a baking pan. Repeat this process to create the remaining enchiladas.
7
Pour the blended sauce over the enchiladas and sprinkle the top with 2 tablespoons of shredded cheese. Cover the pan with aluminum foil to prevent drying out.
8
Bake the enchiladas in the preheated oven for about 30 minutes, or until hot and bubbly.