Hearty Chicken Enchiladas with Crispy Salad
Hearty Chicken Enchiladas with Crispy Salad
Ingredients
For the Chicken Enchiladas
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 2 tablespoons enchilada seasoning
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon Franks hot sauce, optional
- 2 cups cheddar cheese, shredded
- 12 white corn tortillas, 6-inch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, for garnish
For the Crispy Salad
- 1 head romaine lettuce, chopped
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1/2 cup croutons
- 2 tablespoons salad topper, e.g., mixed seeds/nuts
For the Salad Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
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.
⏱️ 15 min
- 2
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.
⏱️ 7 min
- 3
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.
⏱️ 10 min
- 4
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.
⏱️ 5 min•🌡️ 375
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 25 min•🌡️ 375
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 5 min
- 10
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Enchiladas with Crispy Salad
Ingredients
For the Chicken Enchiladas
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 yellow onion, medium, diced
- 2 garlic, cloves, minced
- 2 tablespoons enchilada seasoning
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon Franks hot sauce, optional
- 2 cups cheddar cheese, shredded
- 12 white corn tortillas, 6-inch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped, for garnish
For the Crispy Salad
- 1 head romaine lettuce, chopped
- 1/4 cup crispy jalapenos
- 1/4 cup crispy onions
- 1/2 cup croutons
- 2 tablespoons salad topper, e.g., mixed seeds/nuts
For the Salad Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
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.
⏱️ 15 min - 2
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.
⏱️ 7 min - 3
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.
⏱️ 10 min - 4
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.
⏱️ 5 min•🌡️ 375 - 5
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.
⏱️ 5 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 25 min•🌡️ 375 - 8
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.
⏱️ 5 min - 9
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.
⏱️ 5 min - 10
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.
⏱️ 5 min