Green Chile Chicken Enchiladas (Print Version)
Creamy chicken and green chiles baked with tortillas and cheese for a vibrant, comforting meal.
# Ingredients:
→ Main
01 -
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
02 -
2 teaspoons chili powder
03 -
1/2 teaspoon ground cumin
04 -
1/2 teaspoon garlic powder
05 -
1 teaspoon olive oil
06 -
1/2 cup diced onion
07 -
10 ounces green enchilada sauce
08 -
10.5 ounces condensed cream of chicken soup
09 -
14 ounces canned Cannellini beans, rinsed and drained
10 -
6 medium corn tortillas, cut into strips
11 -
2 cups shredded Mexican cheese blend
# Steps:
01 -
Combine chicken with chili powder, cumin, and garlic powder. Heat a large skillet over medium-high heat and add olive oil. Once the oil is hot, add chicken and diced onion. Sauté until the chicken is fully cooked and onion is tender, about 6 minutes.
02 -
Reduce heat to medium. Stir in green enchilada sauce, cream of chicken soup, and Cannellini beans. Cook at a gentle simmer, stirring frequently, until the mixture is heated through and well combined.
03 -
Incorporate corn tortilla strips, allowing them to absorb the sauce and soften for 2 to 3 minutes.
04 -
Evenly sprinkle the shredded Mexican cheese blend over the mixture. Lower heat to medium-low, cover, and allow cheese to melt, approximately 3-4 minutes. Serve with preferred taco toppings.
# Notes:
01 -
For added depth, garnish with fresh cilantro, sliced jalapeños, or diced avocado prior to serving.