Recipe Background
As the sun begins to set and your belly starts to rumble, there can only be one thing on your mind: these Alba Chicken Enchiladas! There's no better way to cure your hunger than with toasted tortillas covered in a bright, slightly spicy, tomato-y sauce. Plus, there's hearty ground chicken, fresh veggies, and plenty of melty cheese to really fill you up right. Dinnertime can't get any better than with these Alba Chicken Enchiladas!
As the sun begins to set and your belly starts to rumble, there can only be one thing on your mind: these Alba Chicken Enchiladas! There's no better way to cure your hunger than with toasted tortillas covered in a bright, slightly spicy, tomato-y sauce. Plus, there's hearty ground chicken, fresh veggies, and plenty of melty cheese to really fill you up right. Dinnertime can't get any better than with these Alba Chicken Enchiladas!
Ingredients
- 1 teaspoon oil
- 1/2 pound ground chicken
- 1 small onion diced
- 1 small yellow squash chopped
- 1 small red bell pepper chopped
- 1 (1-ounce) packet taco seasoning
- 1 cup warm water
- 1/4 cup cilantro chopped, plus more, to taste, for garnish
- 1 cup Monterey Jack cheese shredded, divided
- 1 cup cheddar cheese shredded, divided
- 1 (15-ounce) can fire-roasted tomatoes salsa-style, divided
- 8 corn tortillas
- green onion to taste, sliced, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 13x9-inch baking dish.
- In a large skillet over medium-high heat, add the oil.
- Add the chicken and the onion to the oil and cook, while stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F, about 5-7 minutes.
- Add the squash and the bell pepper to the chicken mixture and cook, stirring occasionally, about 5 minutes.
- While the veggies are cooking, add the taco seasoning and the water to a small bowl and whisk to combine.
- Add the taco seasoning mixture to the chicken mixture and simmer until the sauce thickens and most of the moisture is absorbed, about 5 minutes.
- Transfer the chicken mixture from the heat and stir 1/4 cup of the cilantro, 1/3 cup of the Monterey Jack cheese, and 1/3 cup of the cheddar cheese into the chicken mixture.
- Pour 1/3 cup of the fire-roasted tomatoes into the bottom of the prepared baking pan.
- Microwave the tortillas on high heat until they're soft and pliable, about 30 seconds
- Spoon 1/4 cup of the chicken filling into each of the tortillas, then place them seem-side down in the baking dish.
- Top the enchiladas with the remaining fire-roasted tomatoes, the remaining Monterey Jack cheese, and the remaining cheddar cheese.
- Bake the enchiladas, uncovered, until the cheese melts, about 15 minutes.
- Serve the enchiladas garnished with the extra cilantro and the green onions.
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