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If you ask me, chicken enchiladas are best made with thighs.
These rolled-up bundles of Mexican comfort food are just what you need when craving something warm and satisfying. Tender chicken thighs bring more flavor than breast meat, while the red sauce seeps into every bite.
I cook the thighs with traditional Mexican spices until they’re super tender, then wrap them in corn tortillas with melty cheese. The whole thing gets smothered in sauce and topped with even more cheese before hitting the oven.
It’s a family-style dish that’s filling and cozy – perfect for those nights when you want something that feels like a warm hug on a plate.
Why You’ll Love These Chicken Enchiladas
- Quick weeknight dinner – Ready in under an hour, these enchiladas are perfect for those busy evenings when you want something tasty without spending hours in the kitchen.
- Budget-friendly ingredients – Using chicken thighs instead of breast meat not only saves money but also adds more flavor and stays juicier in the finished dish.
- Simple preparation – With just a handful of basic ingredients and straightforward steps, you can create these Mexican-inspired enchiladas without any fancy techniques or special equipment.
- Family favorite – The combination of tender chicken, melty cheese, and rich enchilada sauce makes this a crowd-pleasing meal that both kids and adults will ask for again and again.
What Kind of Chicken Thighs Should I Use?
Boneless, skinless chicken thighs are perfect for enchiladas since they stay juicy and tender throughout the cooking process. While you can find both bone-in and boneless thighs at the store, boneless ones save you prep time and are easier to shred for this recipe. Fresh chicken thighs are great, but if you’re working with frozen ones, just make sure they’re completely thawed before cooking. When shopping, look for thighs that are pinkish in color without any gray spots, and try to choose pieces that are similar in size so they’ll cook evenly.
Options for Substitutions
Need to make some swaps? Here are some easy substitutions that work well in this recipe:
- Chicken thighs: While chicken thighs give the best flavor and moisture, you can use chicken breasts if that’s what you have. Just be careful not to overcook them as they can dry out more easily.
- Red enchilada sauce: Out of red enchilada sauce? You can use green enchilada sauce for a different twist, or make a quick version by blending canned tomato sauce with chili powder, cumin, and garlic powder.
- Cheddar cheese: Feel free to swap cheddar with Monterey Jack, Mexican cheese blend, or even pepper jack if you want to add some heat.
- Black olives: Not an olive fan? Simply leave them out or replace with diced bell peppers or jalapeños for extra crunch and flavor.
- Sour cream: Plain Greek yogurt makes a great substitute for sour cream – it has the same tangy taste and creamy texture.
- Fresh cilantro: If you’re not a cilantro fan or don’t have any, try using fresh parsley, or just skip it altogether.
Watch Out for These Mistakes While Cooking
The biggest challenge when making enchiladas is handling the tortillas incorrectly – cold tortillas will crack and break when you try to roll them, so make sure to warm them slightly in the microwave or quickly dip them in hot enchilada sauce before filling. Another common mistake is overcrowding your baking dish, which can lead to uneven cooking and soggy enchiladas – leave a little space between each roll and avoid stacking them on top of each other. When it comes to the chicken thighs, don’t rush the cooking process – they need enough time to become tender and easily shredded, usually about 25-30 minutes of simmering in the sauce. For the best results, reserve some of the enchilada sauce to pour over the top before baking, and let the finished dish rest for 5-10 minutes before serving to allow the cheese to set and make cutting easier.
What to Serve With Chicken Enchiladas?
Mexican rice and refried beans are the perfect companions for these cheesy chicken enchiladas – it’s the combo you’ll find at most Mexican restaurants for good reason! A simple side salad with fresh lettuce, tomatoes, and avocado dressed in lime juice makes the meal feel complete and adds a nice fresh contrast to the warm, saucy enchiladas. If you want to go all out, set up a toppings bar with extra sour cream, diced onions, sliced jalapeños, and fresh pico de gallo so everyone can customize their plate. For a quick veggie option, some roasted corn with a sprinkle of chili powder works great on the side too.
Storage Instructions
Keep Fresh: These tasty enchiladas will stay good in the fridge for up to 4 days when stored in an airtight container. They’re actually great for meal prep since the flavors continue to blend together nicely in the fridge!
Freeze: You can freeze these enchiladas either before or after baking. Just wrap them tightly in foil and place in a freezer-safe container – they’ll keep for up to 3 months. If freezing unbaked enchiladas, add the sauce and cheese right before baking.
Reheat: To warm up refrigerated enchiladas, pop them in the oven at 350°F for about 15-20 minutes, or until heated through. If reheating from frozen, bake covered with foil for about 30-35 minutes, then uncover and bake for an additional 10 minutes to get that cheese nice and bubbly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35-40 minutes |
| Total Time | 45-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 120-130 g
- Fat: 80-90 g
- Carbohydrates: 30-40 g
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 can red enchilada sauce (10 ounces), divided
- 1 cup cheddar cheese, shredded
- 1 small can black olives, sliced (2.25 ounces)
- 2 green onions, diced
- 2 tablespoons sour cream
- 2 sprigs fresh cilantro, chopped
Step 1: Preheat Oven and Prepare Chicken
Preheat your oven to 400 degrees F (200 degrees C).
In a bowl, combine the chicken with 4 ounces of enchilada sauce, ensuring the chicken is well coated.
Transfer the chicken onto a baking sheet for even cooking.
Step 2: Initial Baking
Bake the chicken in the preheated oven for 20 minutes.
This will start cooking the chicken and infuse it with the enchilada flavors.
Step 3: Drain and Baste with Sauce
After 20 minutes, remove the baking sheet from the oven and carefully drain any excess liquid.
Baste the remaining enchilada sauce over the chicken thighs to add more flavor.
Return the chicken to the oven and continue baking until it is no longer pink in the center and the juices run clear, which should take about 10 more minutes.
Step 4: Add Toppings
Once the chicken is fully cooked, remove it from the oven and sprinkle Cheddar cheese and olives evenly over the top of the chicken.
This will add texture and additional flavor to the dish.
Step 5: Broil to Melt Cheese
Set an oven rack roughly 6 inches from the heat source and preheat the oven’s broiler.
Place the chicken back in the oven and broil until the cheese is melted and bubbly, about 5 minutes.
Step 6: Garnish and Serve
After broiling, remove the chicken from the oven.
Garnish with green onions, a dollop of sour cream, and fresh cilantro for a refreshing finish.
Serve hot and enjoy your cheesy, flavorful enchilada chicken!