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Simply Delicious

Alba Chicken Enchiladas

ChickenOvenTex-Mex

Time: 45 minutes

Yield: 4 servings

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About

As the sun begins to set and your belly starts to rumble, there can only be one thing on your mind: these Alba Chicken Enchiladas! There's no better way to cure your hunger than with toasted tortillas covered in a bright, slightly spicy, tomato-y sauce. Plus, there's hearty ground chicken, fresh veggies, and plenty of melty cheese to really fill you up right. Dinnertime can't get any better than with these Alba Chicken Enchiladas!

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Ingredients

  • 1 teaspoon oil
  • 1/2 pound ground chicken
  • 1 small onion, diced
  • 1 small yellow squash, chopped
  • 1 small red bell pepper, chopped
  • 1 (1-ounce) packet taco seasoning
  • 1 cup warm water
  • 1/4 cup cilantro, chopped, plus more, to taste, for garnish
  • 1 cup Monterey Jack cheese, shredded, divided
  • 1 cup cheddar cheese, shredded, divided
  • 1 (15-ounce) can fire-roasted tomatoes, salsa-style, divided
  • 8 corn tortillas
  • green onion, to taste, sliced, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 13x9-inch baking dish.

Step 3 -In a large skillet over medium-high heat, add the oil.

Step 4 -Add the chicken and the onion to the oil and cook, while stirring occasionally, until the chicken reaches an internal temperature of 165 degrees F, about 5-7 minutes.

Step 5 -Add the squash and the bell pepper to the chicken mixture and cook, stirring occasionally, about 5 minutes.

Step 6 -While the veggies are cooking, add the taco seasoning and the water to a small bowl and whisk to combine.

Step 7 -Add the taco seasoning mixture to the chicken mixture and simmer until the sauce thickens and most of the moisture is absorbed, about 5 minutes.

Step 8 -Transfer the chicken mixture from the heat and stir 1/4 cup of the cilantro, 1/3 cup of the Monterey Jack cheese, and 1/3 cup of the cheddar cheese into the chicken mixture.

Step 9 -Pour 1/3 cup of the fire-roasted tomatoes into the bottom of the prepared baking pan.

Step 10 -Microwave the tortillas on high heat until they're soft and pliable, about 30 seconds

Step 11 -Spoon 1/4 cup of the chicken filling into each of the tortillas, then place them seem-side down in the baking dish.

Step 12 -Top the enchiladas with the remaining fire-roasted tomatoes, the remaining Monterey Jack cheese, and the remaining cheddar cheese.

Step 13 -Bake the enchiladas, uncovered, until the cheese melts, about 15 minutes.

Step 14 -Serve the enchiladas garnished with the extra cilantro and the green onions.

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