Braised Chicken Enchiladas Recipe
Chihuahua cheese, rice, beans, Xmas sauces
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices and Seasoning
Method
Preparation
- 1
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, cumin, chili powder, salt, and black pepper, cooking for another minute.
- 2
Add the Chicken
Add the chicken thighs to the skillet. Sear on each side until golden brown, about 5-7 minutes. Once seared, add a cup of water, cover, and let it simmer on low heat for about 30 minutes or until the chicken is fully cooked and tender.
- 3
Assembly
- 4
Mix Filling Ingredients
In a large bowl, combine the shredded chicken, cooked rice, black beans, and half of the Chihuahua cheese. Mix well to combine.
- 5
Prepare Tortillas
Warm the corn tortillas in a dry skillet or microwave until soft and pliable. This will make them easier to roll.
- 6
Fill the Tortillas
Spoon about 1/4 cup of the chicken filling into each tortilla, then roll them up tightly and place seam-side down in a greased baking dish.
Baking
- 7
Add the Sauces
Pour the Xmas sauce evenly over the enchiladas, covering them completely. Sprinkle the remaining Chihuahua cheese on top.
- 8
Bake
Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes or until the cheese is melted and bubbly.
- 9
Garnish and Serve
Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro before serving.