Green Chili Chicken Enchilada Bake

Follow our step-by-step guide on how to make Green Chili Chicken Enchilada Bake.

1. Step 1

   Sprinkle the chicken thighs generously with taco seasoning.

2. Step 2

   In a skillet, heat the olive oil over medium heat. Add the seasoned chicken and sauté for 8 to 10 minutes, or until the chicken is no longer pink in the center and the juices run clear. Remove the chicken from the skillet and let it cool.

3. Step 3

   Preheat your oven to 350°F (175°C).

4. Step 4

   In the same skillet, add the chopped onion and sauté for 5 to 7 minutes, until soft and translucent. Transfer the sautéed onion to a blender, along with one can of diced tomatoes (with liquid), the diced green chile peppers, minced garlic, ground cumin, salt, and black pepper. Blend until the sauce is smooth.

5. Step 5

   Once the chicken has cooled, dice it and place it in a bowl. Drain the second can of diced tomatoes, discarding the liquid, and add the tomatoes to the bowl with the chicken.

6. Step 6

   Take one tortilla and place about 1/4 cup of the chicken mixture in the center. Add 2 tablespoons of shredded cheese, then roll the tortilla up tightly. Place the rolled tortilla seam-side down in a baking pan. Repeat this process with the remaining tortillas and filling.

7. Step 7

   Pour the blended sauce over the enchiladas, ensuring they are well covered. Sprinkle the remaining shredded cheese on top, then cover the pan with aluminum foil.

8. Step 8

   Bake in the preheated oven for about 30 minutes, or until the enchiladas are hot and bubbly.