- Prep time
- 15–30 minutes
- Cook time
- 1 hour 20 minutes
- 8 servings
These flavorful and spicy enchiladas are sure to please!
- 8 chicken thighs, bone-in
- 1 yellow onion, julienned
- 4 cloves garlic, sliced thin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons ground chili powder
- 2 tablespoons ground cumin
- 1 quart chicken broth
- 2 cans green chili enchilada sauce (14 ounces each)
- 1 pound pepper colby jack cheese, shredded
- ½ pound Cotija cheese, crumbled
- 16 green chili corn tortillas (6 inches each)
Preheat oven to 400°F.
Dry chicken thighs thoroughly with paper towels, then sear on both sides in an oiled pan. Remove from pan and set aside.
Add onions to the pan and cook until they start to brown. Add the garlic and dry spices and cook for another 2 minutes. Add chicken and chicken broth to the pan, then bring to a low simmer. Let braise for 45–50 minutes until liquid in pan is reduced by ⅔. Add 1 can of the green chili sauce and simmer for another 15 minutes.
When removed from the pan, the chicken should almost fall off the bone. Strip the meat from the chicken thighs with a fork, careful to remove all bones, tendons and skin. Mix in 1½–2 cups of the braising liquid into the shredded chicken. (This serves a dual purpose of seasoning and moistening the chicken.) Let cool to room temperature.
When the chicken is cool, mix with half of the shredded colby jack cheese. Pour ¼ of the second can of sauce into a 12x6-inch pan.
Brush tortillas on both sides with enchilada sauce. Fill with the mixture of chicken and cheese, then roll into an enchilada. Place rolled enchilada seam-side down in the pan; repeat this step until all tortillas are rolled and in the pan. Pour remaining sauce over the tortillas and top with remaining colby jack cheese and Cotija cheese.
Cover pan with foil and bake for 15 minutes. Uncover and cook for an additional 5 minutes until the cheese is slightly browned. Garnish with sliced avocado, sour cream and cilantro, if desired.
Techniques used in this recipe:
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