- 1 1/2 lbs. boneless chicken thigh meat
- Salt and pepper
- 2 tsp. cumin powder
- 2 tsp. garlic powder
- 1 tsp. chili powder
- 3 tbsp. oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 3 cups enchilada sauce, canned
- 16 6” corn tortillas
- 1 cup refried beans, canned
- 2 cups shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions and sour cream
Marinate the chicken with salt, pepper, cumin, garlic powder and chili powder for at least 30 minutes.
Coat sauté pan with oil. Brown chicken over medium high heat, allow 7 minutes each side or until no longer pink. Transfer to a platter and allow to cool.
Sauté onion and garlic in chicken drippings until tender. Add 1 cups of enchilada sauce in the sauté pan and let simmer on low heat.
While sauce is simmering, shred cook chicken with either a knife or fork. Then add shredded chicken to sauté pan.
Wrap the corn tortillas in damp towel then microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
Pour a small amount of enchilada sauce on the bottom of the baking dish.
Spread a small amount of refried beans on the tortilla then sprinkle some cheese. Spoon the shredded chicken on top then roll the tortilla. Place in the baking dish. Repeat until all tortillas are rolled with refried beans, cheese and chicken.
Pour the remaining enchilada sauce on the rolled tortilla. Then top with the remaining cheese.
Bake for 15 minutes in a preheated 350° F oven until cheese melts. Garnish with cilantro, scallion and sour cream