Baked Chicken Tacos with Green Enchilada Sauce

Ingredients

• 1.5 tbsp olive oil (For cooking the chicken)
• 1 lb boneless skinless chicken breast (Cut into 3/4-inch pieces)
• 0.5 cup onion (Finely chopped)
• 1 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.75 tsp chili powder
• 0.5 tsp ground cumin
• 1 cup green enchilada sauce or tomatillo salsa (Divided; use 2/3 cup in the filling and the remainder for the sour cream sauce)
• 1 can pinto beans (Drained; typical 15-ounce can)
• diced green chilies (Mentioned in the spoken transcript; quantity not specified)
• 2 tbsp butter (Melted; for brushing the baking dish and tortillas)
• 8 6-inch flour tortillas
• 2.5 cup Monterey Jack cheese (Shredded)
• 0.5 cup sour cream (For the sauce)
• shredded lettuce (For topping; amount desired)
• additional taco toppings (Any other desired toppings)

Steps

1. 1

   Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Season the chicken pieces thoroughly with the garlic powder, kosher salt, black pepper, chili powder, and cumin.

3. 3

   Add the chicken to the hot skillet in a single layer. Cook undisturbed for 3–4 minutes, until browned and easily releasing from the pan.

4. 4

   Add the chopped onion. Stir the chicken and onion together, then cook, stirring occasionally, for about 3 more minutes.

5. 5

   Add 2/3 cup of the green enchilada sauce or tomatillo salsa and the drained pinto beans. If using the diced green chilies mentioned in the transcript, add them now. Bring the mixture to a simmer.

6. 6

   Reduce the heat slightly and cook, stirring occasionally, for about 5 minutes, until the filling is slightly thickened and creamy. The transcript also suggests smashing some of the beans with a fork to help thicken the mixture.

7. 7

   Brush the bottom and sides of an 11-by-7-inch baking pan or baking dish with some of the melted butter.

8. 8

   Working with one tortilla at a time, brush one side with the remaining melted butter and place it in the baking dish.

9. 9

   Place about 1 tablespoon of shredded cheese in the bottom of the tortilla. Add about 1/3 cup of the chicken-and-bean filling, followed by a couple more tablespoons of cheese.

10. 10

    Fold the tortilla up like a taco and position it against the edge of the pan so it remains upright.

11. 11

    Butter the next tortilla, place it against the first taco to help support it, and fill it with cheese, filling, and more cheese. Fold it in half, then repeat with the remaining tortillas, filling, and cheese until the baking dish is filled with side-by-side tacos.

12. 12

    Sprinkle any remaining cheese over the tops of the tacos.

13. 13

    Bake for 20–25 minutes, until the tortilla tops are golden brown and toasted and the cheese is melted and bubbly.

14. 14

    Meanwhile, stir the remaining green enchilada sauce or tomatillo salsa into the sour cream until well combined.

15. 15

    Top the baked tacos with shredded lettuce and any other desired toppings. Serve with the sour cream sauce spooned over the top.

Notes

The written post specifies green enchilada sauce or tomatillo salsa, while the spoken transcript additionally mentions diced green chilies and smashing some beans to thicken the filling. The amount of green chilies is not provided. The written method does not specify the amount of lettuce or other toppings.

Nutrition per serving

• main
• Mexican-inspired
• baked
• chicken
• tacos
• weeknight dinner
• family-friendly