Ingredients

• 2 , 5 ounce
• 2 teaspoons taco seasoning mix , or to taste
• 1 tablespoon olive oil
• 0.5 medium onion , chopped
• 2 , 14.5 ounce
• 1 , 4 ounce
• 2 cloves garlic , minced
• 1 teaspoon ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 8 , 8 inch
• 1.5 cups shredded Mexican cheese blend , or to taste

Instructions

1. 1 Sprinkle chicken liberally with taco seasoning.
2. 2 Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
5. 5 Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
6. 6 Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
7. 7 Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
8. 8 Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition per serving