Admiral Rockwell Tory
Diamond Member
Weeknight Enchiladas
Ingredients
Ingredients
- 1 1/2 pounds chicken breasts, boneless and skinless
- 2 tablespoons taco seasoning
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 ounces green chiles
- 3 cloves garlic, minced
- 2 cups enchilada sauce, divided
- 6 medium flour tortillas
- 3 cups Mexican blend cheese, shredded and divided
- 1 tablespoon parsley, for garnish
- Directions
- Step 1 -Preheat the oven to 350 degrees F.
- Step 2 -Generously season both sides of the chicken with the taco seasoning.
- Step 3 -In a large skillet, heat the olive oil.
- Step 4 -Add the seasoned chicken to the oil and cook on both sides until an instant thermometer inserted in the thickest part reads 165 degrees F and it's browned, about 5 minutes per side.
- Step 5 -Transfer the cooked chicken to a cutting board and cut it into small cubes.
- Step 6 -In the same skillet, add the onion and cook until soft and translucent, about 5 minutes.
- Step 7 -Add the green chilis and the garlic to the onions and cook until the green chiles are warmed and the garlic is fragrant, about 1 minute.
- Step 8 -Add the cooked chicken and 1/2 cup of the enchilada sauce into the veggie mixture. Stir until all the ingredients are combined and cook until the chicken is heated through, about 2 minutes.
- Step 9 -On a clean, flat work surface, place the tortillas.
- Step 10 -Spoon 1/2-3/4 cup of the chicken mixture onto the center of each tortilla.
- Step 11 -Sprinkle each tortilla topped with the chicken mixture with 1/4 cup of the cheese, then roll them up.
- Step 12 -Spoon about 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch casserole dish.
- Step 13 -Place the filled tortillas seam-side down in the prepared baking dish.
- Step 14 -Pour the remaining enchilada sauce over the tortillas and sprinkle them with the remaining cheese.
- Step 15 -Bake, uncovered, until heated through and the cheese is melted, about 25-30 minutes.
- Step 16 -Garnish the enchiladas with the parsley.
- Step 17 -Serve.