• jess prestidge

Smokey Chicken Enchiladas


Hello friends :-)


I've taken my inspiration from The Pioneer Woman on this one. These enchiladas make a light lunch or you can serve alongside Mexican rice and a taco salad for dinner.



Smokey Chicken Enchiladas

1 tsp ground cumin

1 tsp chili powder

½ tsp kosher salt

310g chicken thighs, boneless, skinless

1 onion, diced

250g enchilada sauce^

10 tortillas^, taco size

1 cup grated cheese

sour cream, for serving

chopped coriander, for serving

Preheat the oven to 175°C.

Mix the cumin, chili powder and salt and sprinkle over the chicken on both sides. In a heavy oven-safe skillet* heat a drizzle of oil over a medium-high heat. Add the chicken, searing on both sides for 2 - 3 minutes. Transfer the skillet to the oven and cook the chicken until it registers 85°C. Remove from the oven, transfer to a plate and set aside.

To the same skillet, add the onion. Cook for 4 – 5 minutes or until a deep golden brown. Remove to a plate and set aside.

Continuing to use the same skillet, reduce the heat to low and add the enchilada sauce. While the sauce is heating through, dice the chicken into bite-size pieces. Reserve 1/3 cup of the sauce and add the chicken to the remaining sauce.

To assemble the enchiladas, divide the onion and chicken mixture between your tortillas. (You can also add extra cheese at this point, but I find it just as nice without it) Roll up tightly and place seam-side down in a baking dish. Top with the reserved sauce and the grated cheese.

Bake for 15 minutes and then switch your oven to grill mode. Grill for 2 – 3 minutes or until the cheese is bubbly. Top with coriander and serve.

Serves 3 – 4

^Product Shout-Out

+ I used Culley’s Smoky Enchilada Sauce. Homemade sauce is quite nice as well.

+ I love Farrah’s Tortilla Range and you can use any size you prefer.

*Kitchen Must-Have

+ I wouldn’t be without my Lodge cast-iron skillets.

©2020 by Copper Birch Kitchen. Proudly created with Wix.com