The Scoop
When dinner needs to be comforting, cheesy, and very much not complicated, enchiladas know exactly what to do.
Tender taco-seasoned chicken, sautéed onions, green chiles, and plenty of melty Mexican cheese get rolled into tortillas and smothered in enchilada sauce for a bubbling, weeknight-friendly dinner with zero unpacking required.
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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