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Learn more >Chicken Enchiladas
Make it Mexican tonight by adding boneless, skinless chicken thighs, corn tortillas, spicy seasoning and shredded cheddar cheese in the mix. Smother it with a can of enchilada sauce, and enjoy with yellow rice on the side.
Ingredients
- 6 Sanderson Farms® Boneless, Skinless Thigh Fillets
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon whole oregano
- 1/4 teaspoon onion powder
- 1/2 teaspoon chili powder
- 2 tablespoons olive oil
- 3 garlic cloves, peeled and crushed
- 12 corn tortillas
- 1 (19-ounce) can enchilada sauce, divided
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup thinly sliced green onions
- 5 cups cooked yellow rice
Directions
- Preheat oven to 400°F.
- Combine the salt, black pepper, cumin, oregano, onion powder and chili powder in a small container and season chicken.
- Heat olive oil in a 12-inch skillet over medium high heat.
- Add chicken to skillet placing crushed garlic around it. Brown chicken on both sides for 8 to 10 minutes or until chicken reaches an internal temperature of 165°F.
- Remove chicken from skillet and dice into ¼" dices.
- Use 1 cup of enchilada sauce to brush both sides of each corn tortilla. Stack the tortillas on a plate.
- Spread ½ cup enchilada sauce on the bottom of a 3-quart glass dish.
- Fill corn tortilla with ¼ cup cooked, diced chicken thigh meat, roll it up and place seam side down in glass dish. Repeat with the remaining tortillas.
- Spread ¾ cup enchilada sauce over rolled tortillas and top with cheddar cheese.
- Bake in preheated 400°F oven 20 minutes to heat through and to brown cheese.
- Serve with sour cream and green onion slices on top and cooked yellow rice on the side.
Nutrition Facts
| Calories | 750 |
| Fat | 33g |
| Saturated Fat | 15g |
| Sodium | 880mg |
| Carbohydrate | 65g |
| Sugars | 6g |
| Protein | 43g |
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