Recipe Background
Let's be real. No one has the time, Monday through Friday, to whip up an overly complicated meal for dinner. You don't want to eat something tasteless and boring after a long day doing whatever it entails, either. So, before running to your drawer of takeout menus (people still have those, right?), make sure you consider Weeknight Enchiladas first! The soft tortillas filled with cubes of juicy, Tex-Mex seasoned chicken, tender veggies, and plenty of melty cheese and tangy enchilada sauce will convince you that eating at home is the best decision. And hey, Weeknight Enchiladas make great leftovers, too, so you'll be eating well numerous nights of the week and saving lots of time! What a lifesaver!
Let's be real. No one has the time, Monday through Friday, to whip up an overly complicated meal for dinner. You don't want to eat something tasteless and boring after a long day doing whatever it entails, either. So, before running to your drawer of takeout menus (people still have those, right?), make sure you consider Weeknight Enchiladas first! The soft tortillas filled with cubes of juicy, Tex-Mex seasoned chicken, tender veggies, and plenty of melty cheese and tangy enchilada sauce will convince you that eating at home is the best decision. And hey, Weeknight Enchiladas make great leftovers, too, so you'll be eating well numerous nights of the week and saving lots of time! What a lifesaver!
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
- Preheat the oven to 350 degrees F.
- Generously season both sides of the chicken with the taco seasoning.
- In a large skillet, heat the olive oil.
- 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.
- Transfer the cooked chicken to a cutting board and cut it into small cubes.
- In the same skillet, add the onion and cook until soft and translucent, about 5 minutes.
- Add the green chiles and the garlic to the onions and cook until the green chiles are warmed and the garlic is fragrant, about 1 minute.
- 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.
- On a clean, flat work surface, place the tortillas.
- Spoon 1/2-3/4 cup of the chicken mixture onto the center of each tortilla.
- Sprinkle each tortilla topped with the chicken mixture with 1/4 cup of the cheese, then roll them up.
- Spoon about 1/2 cup of the enchilada sauce over the bottom of a 9x13-inch casserole dish.
- Place the filled tortillas seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the tortillas and sprinkle them with the remaining cheese.
- Bake, uncovered, until heated through and the cheese is melted, about 25-30 minutes.
- Garnish the enchiladas with the parsley.
- Serve.
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