We love some good Mexican food, and I am a big fan of chicken enchiladas! Mom always made delicious enchiladas with the best Mexican rice ever!! (that recipe coming soon) So I have been playing around with how I cooked the chicken lately. Here is the one that worked out the best!
- 4 chicken thighs
- Corn tortillas
- 2 cans of Enchilada sauce (I used Kroger brand)
- 1 bag of Fiesta blend cheese
- 1 can black beans, drained and rinsed
- Seasonings; paprika, onion powder, cayenne pepper, garlic powder. ground cumin
Directions:
- Season the chicken with all the seasonings listed above, to your liking.
- Heat a non stick pan up. Then add the chicken in. Leave it alone for about 2 minutes, until there is a nice crust on the chicken, then flip it over and do the same.
- Add in about half a can of the enchilada sauce, and bring to a simmer. Cook until chicken is done, and 165 F,
- Take the chicken and let it cool for a little bit. Then shred it, I used my stand mixer it worked pretty well, though not as well as it does with chicken breast. Add in the black beans and mix well, add some more sauce if needed.
- Once the chicken is done, heat up the rest of the sauce in a small sauce pan.
- Heat a small saute pan up, to about medium. Take a corn tortilla, heat it for a few seconds on each side to make it flexible.
- Dip it into the sauce. lay it on a plate add the chicken mixture, a little bit of cheese, roll it up and then place seam side down on your baking dish.
- Once your dish is full, pour the rest of the sauce on top of the enchiladas. then cover in cheese.
- Bake at 350 F for 20 min until cheese is melted and bubbly.
I hope you enjoy these, the flavor that the meat develops being cooked in the sauce is great! Let me know if you try them.
