Description
Delicious and flavorful enchiladas made with tender chicken thighs, perfect for a family dinner.
Ingredients
Scale
- 2 lbs chicken thighs
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 8 corn tortillas
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the chopped onion and minced garlic until softened.
- Add the chicken thighs, cumin, chili powder, salt, and pepper. Cook until the chicken is no longer pink.
- Shred the cooked chicken and mix it with half of the enchilada sauce.
- Warm the corn tortillas in a pan 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 shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For extra flavor, marinate the chicken thighs in spices before cooking.
- Feel free to add beans or vegetables to the filling for added nutrition.
- These enchiladas can be made ahead of time and frozen before baking.
- 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