Description
Rustic chicken enchiladas combine succulent Mexican-style chicken thighs with spicy sauce and melted cheese. Hearty and comforting, this dish delivers authentic flavors that satisfy hungry dinner guests.
Ingredients
Scale
- 2 lbs (907 g) boneless chicken thighs
- 2 cups (226 g) shredded cheese (cheddar or Mexican blend)
- 12–15 corn tortillas
- 2 cans (10 oz or 280 g each) enchilada sauce
- 2 tbsps olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 can green chilies or jalapenos (optional)
Instructions
- Seasoning: Thoroughly coat chicken thighs with salt, black pepper, cumin, and chili powder, ensuring complete and even coverage.
- Searing: Heat olive oil in a skillet over medium-high heat and cook chicken thighs until golden brown, reaching an internal temperature of 165°F. Rest for 5 minutes, then shred into tender pieces.
- Preparation: Warm tortillas and lightly grease a baking dish, spreading a thin layer of enchilada sauce on the bottom to prevent sticking.
- Assembly: Layer shredded chicken, white onion, garlic, green chilies, and monterey jack cheese along the center of each tortilla.
- Rolling: Tightly roll tortillas into cylinders, positioning them seam-side down in the prepared baking dish to maintain their shape.
- Finishing: Completely cover enchiladas with remaining sauce and sprinkle additional cheese on top for a rich, melted finish.
- Baking: Place in a preheated oven at 375°F and bake for 20-25 minutes until cheese turns golden and bubbles around the edges.
Notes
- Select Chicken Thighs Wisely: Choose bone-in, skin-on thighs for maximum flavor and moisture, ensuring tender, juicy meat that shreds perfectly for enchiladas.
- Maximize Seasoning Potential: Create a robust marinade by letting chicken thighs sit with spices for at least 30 minutes before cooking to develop deeper, more complex flavor profiles.
- Master Shredding Technique: Allow chicken to rest after cooking to retain juices, then use two forks to pull meat apart into consistent, bite-sized pieces that distribute evenly in enchiladas.
- Prevent Soggy Tortillas: Lightly toast tortillas before filling to create a protective barrier that prevents sauce from making them mushy, maintaining a delightful texture in the final dish.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 410
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 90 mg