Ingredients
Scale
- 2 lbs Boneless, Skinless Chicken Thighs
- 1 large Yellow Onion
- 3 cloves Garlic
- 2 tablespoons Chili Powder
- 1 teaspoon Ground Cumin
- ¾ teaspoon Smoked Paprika
- ½ teaspoon Sea Salt
- ¼ teaspoon Cayenne Pepper (optional)
- 1 cup Chicken Stock
- 12 Yellow Corn Tortillas
- 2 ½ cups Red Enchilada Sauce
- 3 cups Shredded Sharp Cheddar Cheese
- Sour Cream (optional)
- Fresh Avocado (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in oil.
- Add chili powder, cumin, smoked paprika, and cayenne pepper (optional). Sauté briefly.
- Add chicken thighs, season with salt and pepper, and cook through. Shred chicken.
- Warm tortillas.
- Fill tortillas with chicken, roll, and place in a baking dish.
- Pour enchilada sauce over enchiladas, top with cheese.
- Bake until cheese is melted and bubbly. Garnish and serve.
Notes
Add black beans and corn to filling. Use white enchilada sauce for variation. Add chipotle peppers for smoky heat. Top with a fried egg for brunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 15g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg
Keywords: Cheesy Chicken Enchiladas, Chicken Enchiladas, Enchiladas, Mexican Food