Perdue
Cheesy Chicken Enchiladas
ADD YOUR COMMENT
"This is my favorite chicken enchilada recipe!"
Comment Katie
"Absolutely delicious!"
Comment Emily
"One of the best and biggest hits yet. Made them for a card party and the guests loved them. I got so many complements and gave the recipe to quite a few friends. "
Comment Linda Childress
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

view photo
swipe-up
swipe-up

Cheesy Chicken Enchiladas

Preheat oven to 350°F

Ingredients

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
2 tbsp. olive oil
1 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. black pepper
1/2 cup chopped onion
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. hot sauce
1/2 tsp. ground cinnamon
2 cups tomato sauce
12 corn tortillas
1 cup Monterey Jack cheese
1 cup sharp cheddar cheese
1/4 cup chopped cilantro
1 cup sour cream
Step One

Cheesy Chicken Enchiladas

Time make it in:

WITH PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets

Serves 6 | Prep Time: | Cook Time:

Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 440
% Daily Value*
Total Fat 23g 35%
Saturated Fat 10g 50%
Cholesterol 132mg 44%
Sodium 894mg 37%
Total Carbs 25g 8%
Dietary Fiber 5g 20%
Sugars 2g
Protein 34g
Vitamin A 16%
Vitamin C 10%
Calcium 35%
Iron 16%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 440
  • Protein 34g
  • Sodium 894mg
  • Sat.Fat 10g
  • Sugar 2g

Cheesy Chicken Enchiladas

Preheat oven to 350°F

ingredients

Ingredients

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
2 tbsp. olive oil
1 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. black pepper
1/2 cup chopped onion
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. hot sauce
1/2 tsp. ground cinnamon
2 cups tomato sauce
12 corn tortillas
1 cup Monterey Jack cheese
1 cup sharp cheddar cheese
1/4 cup chopped cilantro
1 cup sour cream
ingredients

Step one: Rub

Rub chicken thighs with 1 tablespoon olive oil, garlic powder, oregano, half the salt and half the black pepper. Heat lightly greased grill or grill pan to medium high heat. Grill chicken thighs 7 to 8 minutes per side. Chicken is done when it feels firm to touch and meat thermometer inserted in center reaches 170°F. Remove from heat, let rest 2 to 3 minutes, and shred.

How to: Grilling
ingredients

Step two: Sauté

In a saucepan, heat remaining 1 tablespoon olive oil. Sauté chopped onions until soft. Add chili powder, cumin, hot sauce, cinnamon and remaining salt and black pepper. Add tomato sauce and simmer 10 to 15 minutes until flavors are well blended.

How to: Sauteing
ingredients

Step three: Assemble

Spoon 1/3 cup enchilada sauce into 9” x 13” glass baking dish. Toss shredded chicken with enough tomato sauce to moisten. Microwave tortillas 10 to 15 seconds to soften. Place generous spoonful of chicken, tablespoon Monterey Jack and tablespoon cheddar onto softened tortilla and roll up. Place enchiladas seam side down in one layer snugly inside baking dish. Pour remaining sauce over enchiladas. Sprinkle with remaining Monterey Jack and cheddar cheese.

ingredients

Step four: Bake

Preheat oven to 350°F. Bake enchiladas until cheese melts and starts to brown, about 20 minutes. Remove from oven, garnish with chopped cilantro and serve with sour cream on side, if desired.

TIP: To keep food safe, never defrost your food at room temperature. To defrost food in the refrigerator, allow about 5 hours per pound or overnight. You can also defrost in the microwave on the defrost setting. For soups or stews, place container in hot water until loosened

TA DA!

Cheesy Chicken Enchiladas

Add a Comment