I am always looking for seriously easy and delicious recipes these days. Particularly ones that I can make while Jack naps because cooking while he is awake is NOT an option. I am in constant fear that a splatter of hotness will land on his cute little face and no amount of delicioso is worth that!
This recipe is so good and easy.
The only thing I did differently was to add a little bit of sour cream to the filling because it looked like it needed a little more moisture. And I used chicken breasts.
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ingredients
- 1 1/4 pounds boneless skinless chicken thighs
- One 7-ounce can mild fire roasted green chilies, drained and chopped
- 2 cups shredded pepper jack cheese
- One 28-ounce can green enchilada sauce
- Eight 8-inch flour tortilla (sometimes marked as soft taco size)
- From your pantry:
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
directions
Heat oven to 400 degrees F. Spray a 13 x 9-inch pan with non-stick spray.
Heat olive oil in a large nonstick skillet. Add chicken thighs and sear for 4 minutes on each side. Remove chicken and set aside on a plate.
Add 1/4 cup water to the bottom of the pan and stir up any browned bits. Pour in the enchilada sauce and bring to a low simmer. Add the chicken back to the pan along with any juices that may have accumulated on the plate.
Cover with a lid, turn to medium-low and cook until chicken is cooked through, about 20 minutes.
Remove chicken to a plate and cool. Shred with two forks or roughly chop. Stir in chilies.
Add 1/3 cup filling to each tortilla and sprinkle with 2 tablespoons cheese. Roll tightly and place seam-side down in the prepared casserole dish.
Pour sauce over the enchiladas and sprinkle with the remaining cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake for 5 more minutes, until sauce and cheese is bubbling.
You can't beat a yummy, easy, Mexican meal any day. Enjoy!
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