Description
A delicious and healthy recipe for enchiladas made with tomatillo sauce and chicken thighs, perfect for spring.
Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 2 cups tomatillo sauce
- 8 corn tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- 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 diced onion until translucent.
- Add the chicken thighs to the skillet, season with salt and pepper, and cook until browned and cooked through.
- Shred the cooked chicken and mix it with half of the tomatillo sauce and chopped cilantro.
- Warm the corn tortillas in a dry skillet or microwave 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 tomatillo sauce over the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with additional cilantro before serving.
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Notes
- For a spicier version, add jalapeños to the chicken mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Serve with a side of Mexican rice or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg