Description
Mexican enchiladas burst with rich, tender chicken thighs nestled in corn tortillas and smothered in a robust red chile sauce. Spicy, comforting layers of melted cheese and herbs create a memorable meal you will savor with each delicious bite.
Ingredients
Scale
Main Protein:
- 2 pounds (907 grams) boneless chicken thighs
Spices and Seasonings:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Aromatics and Vegetables:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Optional: 1 can of green chilies or jalapenos
Cooking and Binding Ingredients:
- 2 tablespoons olive oil
- 2 cans (about 10 ounces or 280 grams each) of enchilada sauce
- 12–15 corn tortillas
- 2 cups (226 grams) shredded cheese (cheddar or Mexican blend)
Instructions
- Marinate chicken thighs with a blend of salt, freshly ground black pepper, ground cumin, and mild chili powder, ensuring each piece is evenly coated. Heat extra virgin olive oil in a heavy-bottomed skillet over medium-high heat.
- Sear chicken thighs for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes before meticulously shredding into tender, bite-sized fragments.
- Warm tortillas on a griddle or in the microwave until pliable and flexible. Lightly grease a 9×13 inch (23×33 centimeter) ceramic baking dish and spread a thin layer of enchilada sauce across the bottom.
- Construct each enchilada by layering shredded chicken, finely diced white onion, minced garlic, optional roasted green chilies, and a generous sprinkle of shredded monterey jack cheese down the center of each tortilla.
- Carefully roll each tortilla into a tight cylinder, positioning them seam-side down in the prepared baking dish to prevent unraveling during cooking.
- Generously drench the rolled enchiladas with remaining enchilada sauce, ensuring complete coverage. Scatter additional cheese across the top for a rich, melted finish.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese becomes golden, bubbly, and slightly crisp around the edges.
Notes
- Sizzle chicken thighs for maximum flavor depth that transforms ordinary enchiladas into a mouthwatering experience.
- Dark meat absorbs seasonings more intensely, creating bold taste sensations in every delectable bite.
- Shredding techniques help meat integrate smoothly with filling ingredients, guaranteeing consistent texture throughout the dish.
- Temperature precision matters when cooking chicken thighs to preserve juiciness while ensuring complete food safety.
- Bone-in or boneless options work wonderfully, with each bringing unique flavor nuances to your enchilada creation.
- Select premium chicken thighs with minimal fat for cleaner, more vibrant taste profiles.
- Allow shredded chicken to rest briefly before rolling, preventing tortilla moisture and maintaining perfect assembly structure.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg