Can you tell that I might have a little bit of an addiction to Creole Seasoning? I put it on everything! From my Cajun Steak & Potato Salad to these Blackened Chicken Green Chili Enchiladas.
I’ve gone through 2 containers since I found it in the store less than 3 months ago. If you like spicy without going overboard you will really love this seasoning on everything from enchiladas to burgers. So let’s get started. Gather your ingredients…..
Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes. You will also see 2 other things going on in this picture: 1) I chopped the onion and added to a pan with a small pat of butter to cook them. Taking this extra step really makes them sweet and adds to the depth of this dish. 2) I have put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8″x11″ baking dish.
Once the chicken is cooked take it out and put on a cutting board to slice. The crust that the seasoning makes when this is cooked is, in a word, AMAZING! On top of being tender & juicy. Just look at this!
Time to set up your assembly line. Take the the corn tortillas (I put mine directly on the grate of my stove for a few seconds on each side to crisp them up), add chicken, cheese (use about 1/2 the bag for the assembly then the rest on top) and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.
Bake at 375 degrees for 20 minutes. The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Green Chili Blackened Chicken Enchiladas
Ingredients
- 2 boneless, skinless chicken breasts
- 2 Tbs. creole seasoning
- 2 Tbs. avocado or olive oil
- 10 corn tortillas
- 1 can green chili enchilada sauce
- 1 small roma tomato
- 1 small can black olives
- 8 ounces triple cheddar cheese
- 1/2 small onion, diced
- 1 Tbs. butter
- 1 can refried beans of choice to serve on the side
Instructions
- Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
- Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. Once it is cooked flip and cook other side an additional 8-10 minutes.
- Chop the onion and add to a pan with a small pat of butter to cook them.
- Put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8"x11" baking dish.
- Assembly: Take the the corn tortillas, add chicken, cheese and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.
- Bake at 375 degrees for 20 minutes.
Last Updated on April 20, 2020 by [email protected]
I enjoy Mexican dishes and chicken enchiladas. This recipe doesn’t look too complicated either. Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again!
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