Chicken Thigh Enchiladas (With Homemade Sauce)
Bold, saucy Chicken Thigh Enchiladas made with juicy seared chicken thighs, homemade red enchilada sauce, and melty Oaxaca cheese. Pure Tex-Mex comfort from scratch.
Servings: 6 Adults
Calories: 527kcal
Equipment
- Heavy Bottomed Skillet
- Blender or Immersion Blender
- 2 7-inch by 11-inch Casserole Dishes
Ingredients
Rubbed Chicken
- 4 Bone-in, Skin-on Chicken Thighs Approx. 1 ½ lbs. - Skins removed and reserved.
- 1 ½ Teaspoons Kosher Salt
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Ground Black Pepper
Enchilada Sauce
- 1 White Onion Finely Diced
- 2 Dried Guajillo Peppers Stems and Seed Removed
- 3 Dried Pasilla Peppers Stems and Seed Removed
- 1 Ancho Chili Pepper Stems and Seed Removed
- 2 Arbol Chili Peppers Stems and Seeds Removed - Omit if you don't want the sauce extra spicy.
- 3 Tablespoons Unsalted Butter
- 2 Tablespoons Tomato Paste
- 5 Cloves Garlic Finely Minced
- 1 Teaspoon Dried Mexican Oregano Substitute Regular Oregano
- 1 ¼ Teaspoons Ground Cumin
- 1 ½ Teaspoons Kosher Salt Plus more to taste
- ¾ Teaspoon Black Pepper Plus more to taste
- 3 Tablespoons All-Purpose Flour
- 2 Cups Beef or Chicken Stock Plus more if needed
- 2 Tablespoons Fresh Lime Juice Juice from 1 lime
- Reserved Crispy Chicken Skins Finely Minced
Assembly Ingredients
- 12 6 to 8-inch Beef Tallow Flour Tortillas
- Rubbed Chicken Thighs (From Above) Pulled or diced into bite sized pieces
- 1 12 oz. Package Oaxaca Cheese Shredded
- Pickled Jalapenos Diced for Garnish
- Cilantro Finely Minced for Garnish
- Lime Wedges For Garnish
Instructions
Chicken Thighs
- Remove the skins from the chicken and reserve. Sprinkle the thighs with salt, chili powder, garlic powder, and cumin. Let rest at least 30 minutes, or up to overnight. Heat a heavy-bottomed skillet over medium-high heat. Add oil and sear seasoned chicken thighs for approximately 6 - 8 minutes per side, flipping occasionally until golden brown on the outside and reading at least 165°F on an instant-read thermometer. Remove from pan and set aside to cool, reserving the drippings.
Red Enchilada Sauce
- In the same pan the chicken was cooked in, add the diced onion, and dried chili pepper varieties with a pinch of kosher salt. As the onions begin to release liquid, begin deglazing the pan. Cook onions and peppers for approximately 3 - 5 minutes until the onions start to take on some color and the peppers are pliable.
- Add the butter and melt. Add the tomato paste and stir to incorporate, approximately 30 seconds. Add the minced garlic, oregano, ground cumin, kosher salt, and black pepper. Sauté for 1 - 2 minutes unti the garlic and seasonings are fragrant and the tomato paste begins to stick to the bottom of the pan. Add the all-purpose flour and stir to incorporate. Cook for an additional 2 - 3 minutes.
- While whisking constantly, slowly stir in the beef or chicken stock until completely combined. Bring the sauce to a simmer and reduce heat to medium-low. Simmer for 8 - 10 minutes until thickened. (If the sauce gets too thick, simply add a touch more stock or water to thin it out - be sure to taste for salt again if you add more.)
- Add the ingredients to a blender and and blend for several minutes until very smooth. Taste and adjust for salt and pepper as needed.
Assembly and Baking
- Preheat oven to 375°F with rack in middle position.
- Spoon approximately ½ cup of the enchilada sauce into the bottom of each 7 x 11-inch casserole dishes until covered.
- Place 1 - 2 tablespoons of cooked chicken and 1 - 2 tablespoons of the shredded Oaxaca cheese on one 6 - 8-inch flour tortilla. Roll up tightly and place over the sauce in the casserole dishes. Repeat until both dishes are full - 6 should fit in 1 dish. Spoon the remainder of the sauce over the rolled enchiladas and top with the remaining cheese. Bake at 375°F for 15 - 20 minutes until cheese is melted.
- Optionally, broil for 2 - 3 additional minutes until cheese is completely melted and bubbly with brown spots if desired. Remove from the oven and allow to cool for 5 to 10 minutes before serving.
Notes
Top Tip
These enchiladas freeze incredibly well. Simply assemble the dish, cover with two layers of plastic wrap, then freeze for up to 6 months. To thaw, simply place in the refrigerator for 24 hours before baking.
Storing & Reheating
To store these, simply place any leftovers in a covered container in the refrigerator for 3 to 4 days.
To reheat, place in a 425°F oven for 6-8 minutes, or until warmed through. Garnish and serve as usual.
Nutrition
Calories: 527kcal | Carbohydrates: 46g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 1896mg | Potassium: 761mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3549IU | Vitamin C: 7mg | Calcium: 136mg | Iron: 5mg
