Go Back
Print

Chicken Enchiladas

Enchiladas with a spiced up chicken, plenty of cheese and enchilada sauce.

Ingredients

  • 29 ounce can of Enchilada sauce
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 10 chicken thighs only 3 or so used for this recipe
  • 3 tablespoon olive oil divided
  • 2 tablespoon adobo seasoning
  • 1 tablespoon paprika
  • 1 tablespoon garlic
  • 2 teaspoon annatto seasoning
  • 2 teaspoon smoked Spanish seasoned salt
  • 1 tablespoon chili powder
  • 2 teaspoon smoked paprika
  • 8 tortillas
  • 24 ounces of shredded cheddar cheese

Instructions

  1. Start by adding the the spices to 2 tablespoons of the olive oil.
  2. Marinate for 2 hours or overnight if you have time.
  3. Next, heat a cast iron skillet on medium high heat. Add the last tablespoon of olive oil.
  4. When warm, add the chicken with marinade into the skillet. Sear for 3 minutes on each side.
  5. Place in a 325 degree oven for 15 minutes.
  6. Remove and let cool. Once cool, pull the chicken.
  7. In a pot on medium heat, melt the butter, and then, add the flour.
  8. Once combined, add the enchilada sauce and cook for 5 plus minutes until it thickens.
  9. To assemble the enchiladas, take the tortillas and drop into the enchilada sauce one at a time.
  10. The enchiladas are assembled one at a time.
  11. After the first tortilla has been dipped in the sauce, place into a 9" x 13" baking dish.
  12. Add 3 ounces or so of the chicken and 2 ounces of the cheese to one of the enchilada soaked tortilla.
  13. Roll up the tortilla and tuck into one side of the baking dish.
  14. Repeat rolling the remaining 7 tortillas with the chicken and cheese. Fill the baking dish.
  15. Pour the remaining sauce on top of the enchiladas.
  16. Top with another 8 ounces or so of cheese.
  17. Place in the oven and cook for 3 minutes or so until you get a good melt of the cheese.
  18. Serve and enjoy!