Chicken Enchiladas
One of our favorite cuisines is Mexican- we all love it and I make a whole lot of it at home… this is one of our favs…
- 1 pound chicken thighs, boneless and skinless
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon chipotle powder
- 1 tablespoon extra virgin olive oil
Drizzle the olive oil all over the chicken thighs and rub them with the spices and salt. Marinate for at least 2 to 3 hours. Keep aside.
- 3 tablespoons extra virgin olive oil
- 3 cups homemade sauce or a 28 ounces can of crushed tomatoes
- 1 large onion, sliced
- 3 garlic cloves, crushed
- Salt
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Add the chicken pieces and brown them on both sides until golden brown, at least 4 to 5 minutes on each side.
Take out of the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and the chicken back to the saucepan. Bring to a boil and simmer with the lid on for 15 to 20 minutes or till the chicken is cooked through. Take the chicken out and let cool. Once thoroughly cooled off, shred the chicken with a fork and keep the meat aside. Add cilantro to the tomato sauce, check for seasoning and keep aside.
- 6 to 8 small tortillas (I used a tortillas made with both flour and corn)
- 2 cups shredded cheese (I used a mixture of Mexican cheeses) and more if needed
Use a 8X8 oven proof dish and start assembling the enchiladas. Dip a tortilla in the tomato sauce and then place half a cup of the shredded chicken in the middle and top with about a ¼ cup of shredded cheese. Roll it up tightly and place it in the dish seam side down. Repeat with all the tortillas you have using up all the chicken. Top with the tomato sauce and about one cup of shredded cheese.
Bake in a 350 degrees oven for 45 minutes covered with aluminum foil. Take out and let sit for 10 minutes before serving.
