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Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5 minutes.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn the garlic.

Add the boneless, skinless chicken thighs to the skillet. Pour in the red enchilada sauce and chicken broth. Stir in the ground cumin, chili powder, salt, and black pepper.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is very tender and easily shredded with a fork.

Remove the chicken thighs from the skillet and place them on a cutting board. Using two forks, shred the chicken. Return the shredded chicken to the skillet with the sauce and stir to combine.

While the chicken is cooking, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium-high heat for about 15-20 seconds per side until pliable.

To assemble the tacos, place a spoonful of the shredded enchilada chicken mixture into the center of each warm tortilla. Sprinkle with shredded Monterey Jack cheese.

Garnish with chopped fresh cilantro, finely diced red onion, a dollop of sour cream, and a few slices of jalapeño (if using). Serve immediately with lime wedges on the side.


Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced yellow onion and cook until softened, about 5 minutes.

Add minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn the garlic.

Add the boneless, skinless chicken thighs to the skillet. Pour in the red enchilada sauce and chicken broth. Stir in the ground cumin, chili powder, salt, and black pepper.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the chicken is very tender and easily shredded with a fork.

Remove the chicken thighs from the skillet and place them on a cutting board. Using two forks, shred the chicken. Return the shredded chicken to the skillet with the sauce and stir to combine.

While the chicken is cooking, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium-high heat for about 15-20 seconds per side until pliable.

To assemble the tacos, place a spoonful of the shredded enchilada chicken mixture into the center of each warm tortilla. Sprinkle with shredded Monterey Jack cheese.

Garnish with chopped fresh cilantro, finely diced red onion, a dollop of sour cream, and a few slices of jalapeño (if using). Serve immediately with lime wedges on the side.
