Serves 2 to 4
Ingredients
2 tablespoons canola oil, divided
1 pound boneless skinless Smart Chicken thighs, large dice
1 small yellow onions, diced into ½-inch cubes
2 jalapeños, stems and seeds removed, diced into ½-inch cubes
1½ teaspoons ground cumin
½ teaspoon chili powder
⅓ teaspoon garlic powder
½ teaspoon kosher salt
⅓ teaspoon ground black peppercorn
14 ounces diced tomatoes
1 cup salsa verde
¼ cup heavy cream
5 (8-inch) soft taco tortillas
½ pound shredded cheddar and jack cheese blend
Directions
In a large pot over medium heat, heat a tablespoon of canola oil and cook chicken, stirring often. When chicken is cooked, about twenty minutes, drain excess liquid and set chicken aside.
Add a tablespoon of oil to the same pot that cooked the chicken, then add the onion, jalapeño, cumin, chili, and garlic powder and sauté until tender, about five minutes; season with salt and pepper. Add chicken back to the pot, then add tomatoes and cook for another 15 to 20 minutes, stirring often, making sure to break up any large pieces of chicken that remain.
Preheat oven to 350°F. In a bowl, combine cream with salsa verde, then spread the mixture evenly along the bottom of a baking pan. Spread cooked chicken filling evenly across the center of the tortillas and roll into enchiladas. Transfer each enchilada to the sauced baking pan as it is rolled.
Top with shredded cheese, then bake for 10 minutes in a convection oven or 15 minutes in a conventional oven, until cheese is melted and enchiladas are light golden brown. Serve immediately.
Recipe created by Stazi Dulman, Nugget Market, Woodland, California