Chicken enchiladas is one of the very first dishes I started to make when I began this blog journey. I used the Pioneer Woman’s recipe. My kids got me her first cookbook. I found her recipes very approachable. The recipes were definitely down home cooking. Down home cooking is what I am about, not fancy. This dinner was requested by my youngest son for the one dinner we ate at home while he was home for school.
I have done this dish so many times that I now can make my enchiladas from memory. The place that I have really added a lot of flavor is in the chicken. I tend to vary what I do with my chicken for my enchiladas. My kids love my smoked chicken. I have made my Smoked Chicken Avocado Enchiladas in the past with smoked chicken. This time, I made a spice marinade and marinated the chicken for 24 hours before cooking and assembling my chicken enchiladas.
The chicken has so much flavor from the marinade but the cooking method creates such a tender result. The chicken is seared in a cast iron skillet, and then, cooked slowly in the marinade and stock to poach and make it super tender. Even though the chicken has so much flavor, the enchilada sauce still shines and adds depth to the overall dish.
- 8 Chicken Thighs
- 2 tablespoons Adobo Seasoning
- 2 tablespoons Chili Powder
- 2 tablespoons Garlic Powder
- 2 tablespoons Paprika
- 1 tablespoon Ancho Chili Powder
- 1 tablespoon Achiote Powder
- 1 tablespoon Spanish Smoked Seasoned Salt
- 3 tablespoon canola Oil, divided
- 1 - 29 ounce can of Enchilada sauce
- 2 tablespoons flour
- 2 cups Chicken stock, divided
- 8 - 10 flour tortillas
- 1 cup Sharp Cheddar cheese
- 2 cups Mexican cheese
- Combine all the spice ingredients with 2 tablespoons of the oil and rub all over the chicken.
- Seal and put in the fridge overnight.
- Remove from fridge and let warm a little.
- Heat a cast iron skillet on medium high heat. Add the chicken and sear on each side - 2 - 3 minutes.
- Add 1 cup of stock and place in a 325 degree oven for 20 minutes.
- Remove from oven, and when cool enough to handle, cut into small pieces.
- In a separate skillet, add the remaining 1 tablespoon oil with the flour. Mix until combined.
- Add the enchilada sauce and mix well.
- Add the remaining stock and bring to a boil.
- Cook on medium heat for 10 minutes mixing well.
- Take the tortillas and dip into the enchilada sauce one at a time.
- As each tortilla is removed from the enchilada sauce, fill with 3 - 4 ounces of the chicken and about 1/4 cup of the Mexican cheese.
- Add to a 9 x 13 baking dish. Continue this preparation of the enchiladas until the baking dish is full.
- Pour the remaining sauce over the enchiladas. Now cover with the remaining Mexican and Cheddar cheeses.
- Bake in the 325 degree oven for 12 - 15 minutes. The cheese should be good and bubbly.
- Serve and enjoy!
Chicken in Marinade.
Marinated Chicken Added to Skillet.
Liquid Added to Chicken.