Green Chilies Chicken Enchiladas Recipe
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Category: |
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Ingredients: |
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
2 tablespoons olive oil
salts and black pepper
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Directions: |
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. |
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