Description
Chicken Thigh Enchiladas are a flavorful twist on a classic Mexican dish, perfect for weeknight dinners or special gatherings. Tender, juicy chicken thighs are seasoned and wrapped in soft tortillas, then smothered with rich enchilada sauce and topped with gooey melted cheese. This dish not only delights the palate but also allows for customization based on your dietary needs, making it a versatile choice for any occasion.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 8 soft corn or flour tortillas
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup sour cream (for serving)
- 1/4 cup chopped cilantro (for garnish)
- Salt and pepper to taste
- 1 tsp cumin (optional)
- 1 tsp chili powder (optional)
Instructions
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Season chicken thighs with salt, pepper, cumin, and chili powder. Heat oil in a skillet over medium-high heat and cook the chicken until golden brown, about 6-8 minutes per side.
- Shred the cooked chicken and mix it with half of the enchilada sauce and half of the shredded cheese.
- Spread some enchilada sauce on the bottom of the baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over the rolled tortillas, sprinkle with leftover cheese, and bake uncovered for about 20 minutes until bubbly and golden.
- Serve hot topped with sour cream and chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg