Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1½ pounds chicken breasts (boneless and skinless)
  • 2 tablespoon taco seasoning
  • 1 large onion (chopped)
  • 4 ounce green chiles
  • 3 cloves garlic (minced)
  • 2 cups enchilada sauce
  • 6 medium flour tortillas
  • 3 cups Mexican blend cheese (shredded)
  • 1 tablespoon parsley (for garnish)

Instruction

  • Prep: Preheat your oven to 350F.
  • Make the filling: Season the chicken breasts generously with taco seasoning on both sides. Heat the olive oil in a large skillet then add the chicken breasts. Cook on both sides for about 5 minutes per side, until cooked through and browned. Transfer the chicken to a cutting board and cut into small cubes. In the same skillet, add the onion, a bit more taco seasoning if you want, and cook for 5 minutes until the onion is soft and translucent. Add the green chiles, garlic and cook for another minute. Add the chicken back to the skillet and about 1/2 cup of the enchilada sauce. Stir everything together, and cook for 2 more minutes until the chicken heats through.
  • Roll: Place the tortillas on your work surface. Spoon about 1/2 cup to 3/4 cup of the chicken mixture onto the center of each tortilla, then about 1/4 cup of the shredded cheese and roll them up. Spoon about 1/2 cup of enchilada sauce over the bottom of the casserole dish and spread it around a bit. Place the enchilada rolls, seam-side down, in the prepared casserole dish (it should be a tight fit). Pour the remaining 1 cup of enchilada sauce over the tortillas and sprinkle with remaining cheese.
  • Bake: uncovered for 25 to 30 minutes until the enchiladas are heated through and the cheese has melted. Garnish with parsley or cilantro and serve.