Rotel Topped Green Chili Chicken Enchiladas
Rotel Topped Green Chili Chicken Enchiladas
Ingredients
For the Chicken Filling
- 1 1/2 pounds chicken breast, boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Enchiladas
- 1 can green enchilada sauce, 19 fluid ounces
- 8 flour tortillas, medium (8-inch)
- 2 cups Monterey Jack cheese, shredded
- 1 can Rotel, 10 ounces, diced tomatoes and green chilies, undrained
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Prepare the chicken filling: Heat olive oil in a large skillet over medium heat. Add chicken breast and cook until browned on all sides, about 5-7 minutes. Add chili powder, cumin, garlic powder, salt, and black pepper. Continue cooking until chicken is cooked through, about 5-7 more minutes. Remove chicken from skillet and shred using two forks. Set aside.
⏱️ 15 min00
- 3
Pour about 1/2 cup of the green enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
⏱️ 1 min00
- 4
Assemble the enchiladas: Briefly dip one flour tortilla into the remaining green enchilada sauce to lightly coat both sides. Place about 1/4 cup of the shredded chicken filling and 2 tablespoons of shredded Monterey Jack cheese down the center of the tortilla.
⏱️ 5 min00
- 5
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, chicken, and cheese, arranging them in a single layer in the dish.
⏱️ 5 min00
- 6
Pour the undrained can of Rotel evenly over the rolled enchiladas in the baking dish, spreading it to cover them completely.
⏱️ 2 min00
- 7
Sprinkle the remaining shredded Monterey Jack cheese generously over the Rotel layer.
⏱️ 1 min00
- 8
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375
- 9
Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Rotel Topped Green Chili Chicken Enchiladas
Ingredients
For the Chicken Filling
- 1 1/2 pounds chicken breast, boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Enchiladas
- 1 can green enchilada sauce, 19 fluid ounces
- 8 flour tortillas, medium (8-inch)
- 2 cups Monterey Jack cheese, shredded
- 1 can Rotel, 10 ounces, diced tomatoes and green chilies, undrained
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Prepare the chicken filling: Heat olive oil in a large skillet over medium heat. Add chicken breast and cook until browned on all sides, about 5-7 minutes. Add chili powder, cumin, garlic powder, salt, and black pepper. Continue cooking until chicken is cooked through, about 5-7 more minutes. Remove chicken from skillet and shred using two forks. Set aside.
⏱️ 15 min00 - 3
Pour about 1/2 cup of the green enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
⏱️ 1 min00 - 4
Assemble the enchiladas: Briefly dip one flour tortilla into the remaining green enchilada sauce to lightly coat both sides. Place about 1/4 cup of the shredded chicken filling and 2 tablespoons of shredded Monterey Jack cheese down the center of the tortilla.
⏱️ 5 min00 - 5
Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, chicken, and cheese, arranging them in a single layer in the dish.
⏱️ 5 min00 - 6
Pour the undrained can of Rotel evenly over the rolled enchiladas in the baking dish, spreading it to cover them completely.
⏱️ 2 min00 - 7
Sprinkle the remaining shredded Monterey Jack cheese generously over the Rotel layer.
⏱️ 1 min00 - 8
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the enchiladas are heated through.
⏱️ 25 min•🌡️ 375 - 9
Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.
⏱️ 5 min00