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Season chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from skillet, let cool slightly, then shred using two forks. Set aside.

In the same skillet, add a little more olive oil if needed. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in 2 tablespoons enchilada seasoning and 2 tablespoons all-purpose flour, cooking for 1 minute to create a roux.

Gradually whisk in 2 cups chicken broth and 2 tablespoons tomato paste until the sauce is smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Stir in 1 teaspoon Franks hot sauce if using. Season with additional salt and pepper to taste. Remove about 1/2 cup of the sauce and set aside for mixing with chicken.

Preheat oven to 375°F. Spread about 1/2 cup of the enchilada sauce (from the main batch) on the bottom of a 9x13 inch baking dish.

Warm white corn tortillas slightly to make them pliable (microwave a stack for 30 seconds or quickly dip in hot oil). In a bowl, combine the shredded chicken with the reserved 1/2 cup of enchilada sauce and 1 cup of shredded cheddar cheese.

Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

While enchiladas bake, prepare the salad dressing. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.

In a large bowl, combine chopped romaine lettuce, 1/4 cup crispy jalapenos, 1/4 cup crispy onions, 1/2 cup croutons, and 2 tablespoons salad topper.

Once enchiladas are done, remove from oven and let rest for 5 minutes. Garnish with fresh cilantro if desired. Just before serving, toss the crispy salad with the prepared dressing. Serve enchiladas hot with the crispy salad on the side.


Season chicken thighs generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken from skillet, let cool slightly, then shred using two forks. Set aside.

In the same skillet, add a little more olive oil if needed. Add diced yellow onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in 2 tablespoons enchilada seasoning and 2 tablespoons all-purpose flour, cooking for 1 minute to create a roux.

Gradually whisk in 2 cups chicken broth and 2 tablespoons tomato paste until the sauce is smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Stir in 1 teaspoon Franks hot sauce if using. Season with additional salt and pepper to taste. Remove about 1/2 cup of the sauce and set aside for mixing with chicken.

Preheat oven to 375°F. Spread about 1/2 cup of the enchilada sauce (from the main batch) on the bottom of a 9x13 inch baking dish.

Warm white corn tortillas slightly to make them pliable (microwave a stack for 30 seconds or quickly dip in hot oil). In a bowl, combine the shredded chicken with the reserved 1/2 cup of enchilada sauce and 1 cup of shredded cheddar cheese.

Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle with the remaining 1 cup of shredded cheddar cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

While enchiladas bake, prepare the salad dressing. In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.

In a large bowl, combine chopped romaine lettuce, 1/4 cup crispy jalapenos, 1/4 cup crispy onions, 1/2 cup croutons, and 2 tablespoons salad topper.

Once enchiladas are done, remove from oven and let rest for 5 minutes. Garnish with fresh cilantro if desired. Just before serving, toss the crispy salad with the prepared dressing. Serve enchiladas hot with the crispy salad on the side.
