Chicken Enchiladas

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3.50 from 129 votes

Chicken Enchiladas

1 hour 25 minutes
Calories 940kcal


  • 6 tablespoons olive oil (divided)
  • 4 chicken thighs
  • 1 onions (medium
  • 4 cloves garlic (divided)
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 dash hot sauce
  • 5 scallions (sliced thinly)
  • 1 cup sour cream
  • 4 ounces cream cheese
  • 32 ounces sauce (divided)
  • 4 cups shredded Monterey Jack cheese
  • 8 tortillas (low-carb)


  • Pre-heat oven to 375 degrees.
  • Toss the chicken with half of the olive oil and season liberally with salt and pepper.
  • Lay on a baking sheet and roast in the oven for about 20-25 minutes or until an internal temperature of 165 degrees is reached.
  • Allow chicken to cool enough to handle and then either pull apart to shred or chop with a knife.
  • Meanwhile, heat the rest of the olive oil in a skillet and sauté the onion and garlic at medium-high heat for about 5 minutes, until it becomes soft and translucent.
  • Add cumin, chili powder, salt and pepper and continue stirring for one more minute.
  • Remove from heat and add the sautéed onion to the chicken in a large bowl.
  • Add the hot sauce, lime juice, scallions, sour cream, cream cheese, two cups of the picante/ranchero sauce, and two cups of the Monterey Jack cheese.
  • Mix together thoroughly.
  • Spray a shallow 13 x 9-inch baking dish with pan spray.
  • Spread one cup of picante/ranchero sauce on the bottom of the pan.
  • Spoon the chicken mixture into the tortillas, roll and set in the pan seam side down.
  • Top with the last cup of sauce and remaining cheese (use more cheese if desired).
  • Cover with foil and bake for 15-20 minutes.
  • Remove foil and bake another 15-20 minutes until heated all the way through and golden brown on top.
  • Yield: 8


Calories: 940kcal

Originally posted 2019-02-20 18:37:18.

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