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.










Per Serving





  • 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

Find These Ingredients

100% Natural

Never frozen

No added salt

No added water

Fed a natural diet full of protein and vitamins

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  1. Preheat oven to 400°F.
  2. Combine the salt, black pepper, cumin, oregano, onion powder and chili powder in a small container and season chicken.
  3. Heat olive oil in a 12-inch skillet over medium high heat.
  4. 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.
  5. Remove chicken from skillet and dice into ¼" dices.
  6. Use 1 cup of enchilada sauce to brush both sides of each corn tortilla. Stack the tortillas on a plate.
  7. Spread ½ cup enchilada sauce on the bottom of a 3-quart glass dish.
  8. 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.
  9. Spread ¾ cup enchilada sauce over rolled tortillas and top with cheddar cheese.
  10. Bake in preheated 400°F oven 20 minutes to heat through and to brown cheese.
  11. Serve with sour cream and green onion slices on top and cooked yellow rice on the side.

Nutrition Facts

Saturated Fat15g

Chicken. A great source of protein.

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