Green Chili Blackened Chicken Enchiladas
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.
Servings 10 enchiladas
- 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
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.