1 pound boneless, skinless chicken thighs
Seasoning: ground cumin, dried Mexican oregano, garlic powder, salt and pepper
1/2 tablespoon oil
1/2 large yellow onion, diced
2 large cloves garlic, minced
4 ounces shredded cheddar cheese, divided in half
1 7-ounce can diced green chiles (or 7 to 8 ounces Hatch chiles if you have them!)
Red enchilada sauce, either one 28-ounce can, or half of my homemade recipe
10 flour tortillas, large taco size
Chopped fresh cilantro (optional)
Preheat oven to 350 degrees F. Place the chicken on a large baking sheet lined with foil. Season the chicken generously with cumin, oregano, garlic powder, salt and pepper. Bake at 350 for 30 minutes.
Meanwhile, heat 1/2 tablespoon oil over medium low in a small skillet. Add the onions and garlic and saute until just soft, about 5 minutes. Add the onion and garlic to a medium mixing bowl along with the diced green chiles.
Once the chicken has finished baking, remove to a cutting board, let cool slightly, then slice/chop the chicken into small bits and add to the mixing bowl. Make sure the mixture is cool enough to not melt the cheese, then add half the cheddar. Toss well to combine.
Pour the enchilada sauce in a skillet or pie plate. Grab one tortilla and lightly coat it with the sauce, by a combination of dipping it in the sauce, brushing it on with a pastry brush, rubbing it in with your fingers – seriously, don’t be afraid to get dirty while doing this. Put the tortilla down in an empty 9×13 baking dish, spoon about one-tenth (doesn’t need to be an exact science, but don’t over-fill) of the chicken mixture onto the tortilla, then roll it up and place seam side down in the baking dish. Repeat with the other 9 tortillas. You will likely need to place the last one or two perpendicular to the rest.
Pour any remaining sauce over the top of the enchiladas.
Cover with foil (do not forget this or the sauce will dry out!) and bake in the 350-degree oven for 30 minutes. Remove the pan and discard the foil. Sprinkle the remaining cheddar on top of the enchiladas and return to the oven uncovered for another 10 minutes.
Sprinkle cilantro on top, if desired, and serve immediately with Spanish rice, beans, salsa, scallions, etc.
I’ve been meaning to post about enchiladas for a very long time, but I wanted to wait until I had a truly delicious, repeatable recipe. This is it. I can’t stop making these!
Please note that I do make my own sauce (linked above) and I cannot recommend it enough. It really makes the dish something special.