Chicken Enchiladas with Green Chili Sauce
Casserole
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Cook Time
1 h 15 min
Servings
8
Difficulty
Medium
Prep Time
45 Min
Description
Diese Chicken Enchiladas mit grüner Chili-Sauce sind ein herzhaftes und würziges Gericht, das perfekt für ein gemütliches Abendessen mit Freunden oder der Familie ist. Ich mache sie besonders gerne, wenn es draußen kälter wird, denn die leichte Schärfe wärmt von innen. Die Kombination aus zartem Hähnchen, würziger Sauce und geschmolzenem Käse ist einfach unwiderstehlich. Die Zubereitung ist zwar etwas aufwändiger, aber es lohnt sich auf jeden Fall! Man kann die Enchiladas auch gut vorbereiten und dann kurz vor dem Servieren in den Ofen schieben. Ein absolutes Lieblingsrezept, das bei uns immer gut ankommt!
Ingredients (12 ingredients)
-
5 ounce skinless, boneless chicken thighs, cut into chunks
-
2 tsp taco seasoning mix
-
1 tbsp olive oil
-
0.5 piece medium onion, chopped
-
14.5 ounce diced tomatoes
-
4 ounce diced green chile peppers
-
2 clove garlic, minced
-
1 tsp ground cumin
-
0.5 tsp salt
-
0.25 tsp ground black pepper
-
8 piece 8 inch flour tortillas
-
1.5 cups shredded Mexican cheese blend
Preparation (9 steps)
Chicken Seasoning
Sprinkle the 2 (5 ounce) skinless, boneless chicken thighs, cut into chunks, liberally with 2 teaspoons taco seasoning mix, or to taste. Set aside.
Onion Chopping
Add ½ medium onion, chopped, to the mixing bowl and chop for 3 Sec./Stufe 5.
Sautéing Onion
Add 1 tablespoon olive oil to the mixing bowl with the chopped onion and sauté for 3 Min./120°C/Stufe 1.
Adding Tomatoes and Chili
Add 2 (14.5 ounce) cans diced tomatoes (with liquid), 1 (4 ounce) can diced green chile peppers, 2 cloves garlic, minced, 1 teaspoon ground cumin, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the mixing bowl.
Blending the Sauce
Blend the sauce for 30 Sec./Stufe 8, gradually increasing to Stufe 10.
Dicing Chicken
Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
Assembling Enchiladas
Place about 1/4 cup chicken mixture in the middle of 8 (8 inch) flour tortillas. Add 2 tablespoons shredded Mexican cheese blend, or to taste, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
Covering Enchiladas with Sauce
Cover enchiladas with sauce from the mixing bowl and spread remaining 1 ½ cups shredded Mexican cheese blend, or to taste, over top. Cover the pan with aluminum foil.
Baking Enchiladas
Bake in the preheated oven to 350 degrees F (175 degrees C) until hot and bubbly, about 30 minutes.
Finished cooking? Great! 🎉
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Created by
Amelia Wright
5
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
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