Happy Cinco de Mayo! How is everyone celebrating today? At la casa de Rempard we will be celebrating with a platter of these delicious and classic chicken enchiladas.
I have had this recipe in my pocket for years, but originally thought against sharing them on my blog. Surely everyone has their go-to enchilada recipe already? But the longer I have been outside Texas, the more I have realized that some of these classic and simple recipes perhaps are not quite as commonly known as I thought they were.
Peter and I love these hearty and cheesy chicken enchiladas. Often times you see recipes for enchiladas that use shredded or diced chicken breast meat, but I find that you really need to use dark meat– thighs, legs– to avoid having dry chicken. Because the chicken in this recipe is going to be cooked twice (once before stuffing the tortillas and again in the oven to get your cheesy nice and melted), cooking with dark meat is the best way to ensure you have juicy flavorful chicken inside your enchiladas.
Another important element of the enchiladas is to make sure you are using a quality enchilada sauce. One of my favorite recipes for those who are interested in making their own is roasted tomato homemade enchilada sauce here. For those who don’t have the time to roast tomatoes, I often make my own enchilada sauce by simply cooking down some garlic and onions, tossing in a can of diced tomatoes, and spicing it up with cumin, salt, pepper, chili pepper and cayenne.
Give it all a big stir and let it simmer for a few minutes before blending it all together into a nice sauce. So easy and so much more flavorful than the canned enchilada sauce so now you have no excuses not to pour yourself a margarita and get to fixin’ these classic chicken enchiladas for dinner tonight.
- 1tbs oil
- 2 cloves garlic, minced
- 1 small white onion, diced
- 1 lb boneless, skinless chicken thighs (1.5-2 lbs if bone-in thighs/legs)
- 2 cups enchilada sauce
- 1 4oz can of green chiles
- 2-3 cups shredded cheese
- 2 cups enchilada sauce
- 8-10 small flour tortillas
- 1 cup shredded cheese
- coriander, to garnish (cilantro)
- Preheat oven to 350 F (176 C)
- In a large pot, heat oil over medium heat
- Toss in garlic and onions and stir until garlic is very lightly golden
- Add in chicken thighs and brown lightly on each side
- Pour 2 cups enchilada sauce over chicken thighs ensuring meat is lightly covered in sauce
- Simmer over low-medium heat for 20-30 minutes until chicken is cooked through
- Remove chicken from sauce and shred
- Add shredded chicken back in to sauce and mix well
- Stir in 2-3 cups cheese and green chiles
- In a 9x13 baking dish, pour a very thin layer of the unused enchilada sauce to barely coat the bottom of the dish
- Scoop a heaping spoonful of the chicken mixture into the center of a tortilla
- Roll the 2 tortilla sides over the mixture and place the tortilla seam down in to your baking dish
- Repeat, for remaining tortillas and chicken mixture, until dish is filled
- Pour remaining enchilada sauce over the top of the tortillas
- Top generously with shredded cheese
- Cover dish loosely with foil
- Bake for approximately 10 minutes
- Remove foil
- Bake for another 10 minutes until cheese is melted
- Garnish with cilantro