Chicken Enchiladas

I don’t know about you all, but I LOVE Mexican food. It’s always so flavorful and generally incorporates cheese (my favorite food). These chicken enchiladas from Lila’s Kitchen check all of the boxes of a flavorful, cheesy, delicious, Mexican dish for you to make for your family, friends or just because. Enjoy!

Chicken Enchiladas Ingredients:

• 1 tablespoon EVOO
• 1 onion, finely diced
• 2 garlic cloves, chopped
• 6 boneless skinless chicken thigh, cut into cubes
• 1 tablespoon cumin
• ½ teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon apple cider vinegar
• 10 oz tomato puree
• 1 cup chicken broth
• 1 can black beans
• 1 can corn
• 8 flour tortillas
• ½ cup sour cream (or more if you really love sour cream like I do!)
• ½ cup grated cheese (I use Monterey Jack)
• ¼ cup cilantro (optional)

How to make Chicken Enchiladas:

1. Preheat the oven to 350 degrees.
2. Prep your baking dish by rubbing olive oil on the base and walls. I use a 10×10” dish but 9×13” or even a baking sheet with parchment paperwork will do.
3. Place a large pot on the stove and warm to medium heat.
4. Add chicken, salt and pepper. Fry until the chicken starts to brown.
5. Add cumin, oregano, smoked paprika and garlic. Fry for 2-4 minutes, stirring chicken to coat evenly with spice mixture.
6. Add broth, tomato puree, beans and corn to the pot. Cover and allow to simmer for 10-15 minutes, until chicken is tender and you notice the sauce slightly thickened. 
7. Remove the pot from heat and use a colander to strain sauce out of the pot into a new bowl. DO NOT THROW AWAY SAUCE!! Set chicken mixture aside.
8. Soften tacos by wrapping in foil and placing in the oven for 3-5 minutes.
9. To prepare each tortilla, spread about a teaspoon (or more) of sour cream on each tortilla first, then spoon the chicken filling along the center. Roll up the tortilla and place seam-side down into your baking dish/tray. Repeat for all 8 tortillas.
10. Once all tortillas are placed in the dish, spoon the reserved sauce over the tortillas and cover with the grated cheese.
11. Bake for 25 minutes and serve immediately. Garnish with chopped cilantro (optional).