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Chicken Enchiladas

Chicken Enchiladas

  • Prep Time: 30 minutes
  • Cooking Time: 20 minutes
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  • 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


  1. Preheat oven to 350 F.
  2. Heat oil in a large pot over medium heat.
  3. Add the garlic and onions and stir until garlic is lightly golden.
  4. Add the chicken thighs and lightly brown on all sides.
  5. Evenly pour 2 cups enchilada sauce over chicken.
  6. Simmer until chicken is cooked through, 20-30 minutes.
  7. 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.
  8. In a 9×13 baking dish, pour a thin layer of the unused enchilada sauce to barely coat the bottom.
  9. 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.
  10. Pour remaining enchilada sauce over the top of the tortillas and top generously with shredded cheese.
  11. Cover dish loosely with foil.
  12. Bake for approximately 10 minutes
  13. Remove foil and bake for another 10 minutes or until cheese is melted
  14. Top with cilantro and sour cream if desired and enjoy!


Recipe adapted from