Description
Delicious and flavorful enchiladas made with tender chicken thighs, perfect for a family dinner.
Ingredients
Scale
- 2 lbs chicken thighs, boneless and skinless
- 1 cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 corn tortillas
- 1/2 cup diced onion
- 1/2 cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onions until translucent.
- Add the chicken thighs, cumin, garlic powder, salt, and pepper. Cook until the chicken is browned and cooked through.
- Shred the cooked chicken and mix it with half of the enchilada sauce and half of the cheese.
- Warm the corn tortillas in a dry skillet until pliable.
- Fill each tortilla with the chicken mixture, roll them up, and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
- For extra flavor, add diced jalapeños to the chicken mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Serve with sour cream and guacamole for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Mouthwatering Chicken Thigh Enchiladas