'World Famous' Braised Chicken Enchiladas recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Nada›'world Famous' Braised Chicken Enchiladas Recipe

'world Famous' Braised Chicken Enchiladas Recipe

Inspired by Nada
Time1h 10m
Serves4

sweet corn, black bean, cheese, couscous, crema, scallion, red diablo sauce

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Chicken

Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt and black pepper, then sear them in the skillet until golden brown, about 5-7 minutes on each side.

2

Braised Chicken

Add 1 cup of water to the skillet, cover, and reduce heat to low. Let the chicken braise for about 30 minutes, or until cooked through. Remove chicken from the skillet and shred it with two forks.

3

Cook Couscous

In a separate pot, bring 1 cup of water to a boil. Add couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

4

Mix Filling

In a large bowl, combine shredded chicken, sweet corn, black beans, fluffed couscous, and 1 cup of cheddar cheese. Stir until well combined.

5

Assemble Enchiladas

Preheat the oven to 375°F (190°C). Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.

6

Add Sauce and Cheese

Pour red diablo sauce over the rolled enchiladas, then sprinkle the remaining cheddar cheese on top.

7

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.

8

Garnish and Serve

Let the enchiladas cool for a few minutes. Drizzle with crema and garnish with chopped scallions before serving.