Chicken Enchiladas
Ingredients:
1 pound boneless, skinless chicken thighs
2 Tablespoons fresh, finely minced garlic
1/2 cup onions, diced
1 jalepeno pepper, seeded and chopped
Enchilada Sauce
1-1/4 cups shredded cheddar-jack cheese
1/3 cup cilantro, chopped
8 6-inch corn tortillas
2 Tablespoons olive oil
Kosher salt and fresh ground black pepper
Shredded lettuce, sour cream, and diced tomatoes (and/or pico de gallo) for garnish
2 Tablespoons fresh, finely minced garlic
1/2 cup onions, diced
1 jalepeno pepper, seeded and chopped
Enchilada Sauce
1-1/4 cups shredded cheddar-jack cheese
1/3 cup cilantro, chopped
8 6-inch corn tortillas
2 Tablespoons olive oil
Kosher salt and fresh ground black pepper
Shredded lettuce, sour cream, and diced tomatoes (and/or pico de gallo) for garnish
Directions:
Preheat oven to 375 °F and coat a 9x13 baking dish with nonstick spray.
Trim fat from chicken thighs and season both sides with salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken in a single layer and brown, 2-3 minutes per side. Transfer to a plate and set aside.
Reduce the heat to medium and add the onion and jalepeno. Sauté until the onion is soft and translucent. Add the garlic and cook for another minute. Add the enchilada sauce.
Reduce the heat to medium-low and return the chicken to the pan. Cover and simmer for 15-20 minutes or until the chicken is fork tender.
Transfer the thighs to a cutting board and chop or shred them into small pieces.
Spread a thin layer of sauce in the bottom of the prepared baking dish.
Lay a tortilla flat and add a portion of chicken in a line down the center. Top with a sprinkle of cheese and a sprinkle of cilantro. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas.
Cover the tortillas evenly with the remaining sauce and bake for 25 minutes until the chees is melted and the sauce is bubbling.
Serve immediately with sour cream, a mound of shredded lettuce and diced tomatoes.
Trim fat from chicken thighs and season both sides with salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken in a single layer and brown, 2-3 minutes per side. Transfer to a plate and set aside.
Reduce the heat to medium and add the onion and jalepeno. Sauté until the onion is soft and translucent. Add the garlic and cook for another minute. Add the enchilada sauce.
Reduce the heat to medium-low and return the chicken to the pan. Cover and simmer for 15-20 minutes or until the chicken is fork tender.
Transfer the thighs to a cutting board and chop or shred them into small pieces.
Spread a thin layer of sauce in the bottom of the prepared baking dish.
Lay a tortilla flat and add a portion of chicken in a line down the center. Top with a sprinkle of cheese and a sprinkle of cilantro. Roll and place seam side down in the baking dish. Repeat with the remaining tortillas.
Cover the tortillas evenly with the remaining sauce and bake for 25 minutes until the chees is melted and the sauce is bubbling.
Serve immediately with sour cream, a mound of shredded lettuce and diced tomatoes.
Notes:
Pico de Gallo is a salsa made with fresh diced tomatoes, onion, jalepeno, cilantro, lime juice and Grand Marnier. You can also make a spicy salsa with diced tomatoes, a little harissa, lime juice and cilantro. No one will complain if you use too much Grand Marnier in either salsa.