Chicken Enchiladas
- Prep Time: 30 minutes
- Cooking Time: 20 minutes
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Ingredients
- 1tbs Oil
- 2 cloves Garlic, minced
- 1 Small white onion, diced
- 1 lb Boneless, skinless chicken thighs
- 2 cups Enchilada sauce
- 1 4oz can Green chiles
- 2-3 cups Shredded cheese
- 2 cups Enchilada sauce
- 8-10 Small flour tortillas
- 1 cup Shredded cheese
- Sour cream for serving
- Cilantro for garnish
Instructions
- Preheat oven to 350 F.
- Heat oil in a large pot over medium heat.
- Add the garlic and onions and stir until garlic is lightly golden.
- Add the chicken thighs and lightly brown on all sides.
- Evenly pour 2 cups enchilada sauce over chicken.
- Simmer until chicken is cooked through, 20-30 minutes.
- Remove chicken from the pot and let cool. When cool enough to work with, shred the chicken and add it back into the pot. Stir in 2-3 cups cheese and green chiles.
- In a 9×13 baking dish, pour a thin layer of the unused enchilada sauce to barely coat the bottom.
- Place a heaping spoonful of the chicken into the center of a tortilla. Roll up the tortilla place the seam down in the baking dish. Repeat until the dish is filled.
- Pour remaining enchilada sauce over the top of the tortillas and top generously with shredded cheese.
- Cover dish loosely with foil.
- Bake for approximately 10 minutes
- Remove foil and bake for another 10 minutes or until cheese is melted
- Top with cilantro and sour cream if desired and enjoy!
Notes
Recipe adapted from NewKidOnTheWok.com