Can You Use Chicken Thighs For Enchiladas

Chicken thighs can be an excellent choice for enchiladas, offering a rich and succulent flavor profile. This article provides a comprehensive guide on how to use them effectively, exploring everything from preparation to cooking tips, ensuring your chicken thigh enchiladas are a resounding success. Let’s dive into this delicious culinary journey!

Can You Use Chicken Thighs For Enchiladas

Yes, Chicken Thighs can be used in Enchiladas and I highly recommend trying it if you haven’t yet, and here’s why:

1. Rich Flavor: The elevated fat content in chicken thighs gives them a richer flavor profile, infusing your enchiladas with a taste that’s truly irresistible.
2. Succulent Texture: Chicken thighs tend to be more succulent and juicy due to the same high-fat content, offering your enchiladas a wonderfully satisfying texture.
3. Cost-Effective: When compared to chicken breasts, chicken thighs are often more affordable, making them a budget-friendly option for enchiladas.
4. Versatility: The versatility of chicken thighs is another strong point. They can be baked, grilled, or pan-seared to perfection, fitting seamlessly into any enchilada recipe.

Bone-in Vs Boneless Chicken Thighs For Enchiladas

In the context of making enchiladas, the best choice would typically be boneless chicken thighs, for several reasons:

1. Ease of Preparation and Cooking: Boneless chicken thighs are simpler to prepare, and cook evenly, and faster. They are easy to season, cook, and then shred into bite-sized pieces for your enchiladas.
2. Eating Convenience: Without bones, eating becomes a smoother experience. You can enjoy your enchiladas without having to navigate around or remove bones.

However, bone-in chicken thighs shouldn’t be discarded as an option. They come with their own set of benefits:

1. Deeper Flavor: Bone-in chicken thighs can impart a deeper, more savory flavor to the enchiladas. The bone adds extra taste during the cooking process, leading to a richer end product.
2. Texture: The presence of the bone during cooking can lead to a more succulent texture in the meat, which could further enhance the enchilada experience.

When using bone-in chicken thighs, be sure to thoroughly cook them until the meat is easy to remove from the bone. 

How Many Boneless Chicken Thighs For Enchiladas?

 On average, for a recipe that makes 12-15 enchiladas, you would need about 2 pounds of boneless chicken thighs.

How To Cook Chicken Thighs for Enchiladas

Before using chicken thighs in enchiladas, it’s important to cook them properly. Here are some recommended cooking methods:

• Baking: Preheat your oven to 400°F. Season your chicken thighs with salt, pepper, and any desired spices or herbs. Place them on a baking tray, and bake for about 35-40 minutes or until they’re fully cooked.
• Grilling: Season your chicken thighs with your favorite spices or marinade. Grill them on medium heat for about 6-7 minutes on each side or until they reach an internal temperature of 165°F.
• Pan-searing: Season your chicken thighs with a mixture of spices such as cumin, chili powder, and garlic powder. Heat some oil in a pan over medium-high heat, and cook the thighs for about 7-8 minutes on each side or until fully cooked.
• Simmering: Season your chicken thighs by adding spices like cumin, oregano, and onion powder to the simmering liquid. Place the chicken thighs in a pot, cover them with water or broth, and let them simmer for about 20-30 minutes or until they’re fully cooked.

How To Prepare Chicken Thighs For Enchiladas

Preparing chicken thighs for enchiladas is relatively simple and straightforward. Here’s the process:

1. Season: Start by seasoning your chicken thighs with salt, pepper, and any other spices of your choice. For a more flavorful result, consider using a mix of cumin, chili powder, garlic powder, and onion powder.
2. Cook: Choose one of the cooking methods detailed in the previous section and cook your seasoned chicken thighs accordingly.
3. Shred: After the chicken thighs are cooked and cooled down slightly, shred them into bite-sized pieces. You can do this using two forks, or your hands if the chicken has cooled down sufficiently.

Note: if you’re using bone-in chicken thighs, you will need to remove the bone after cooking and before shredding the meat.

Chicken Thighs Enchiladas Ingredients

• 2 pounds boneless chicken thighs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (about 10 oz each) of enchilada sauce
• 12-15 corn tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• Optional: 1 can of green chilies or jalapenos

How To Make Chicken Thighs Enchiladas 

1. Prepare the Chicken: Season the chicken thighs with salt, pepper, cumin, and chili powder. Heat olive oil in a pan over medium heat, add the chicken thighs and cook until done (internal temperature should reach 165°F). Allow it to cool, then shred the chicken into bite-sized pieces.
2. Sauce and Tortillas: Preheat your oven to 375°F. Pour a little enchilada sauce at the bottom of a baking dish. Heat the tortillas until they are pliable.
3. Assemble the Enchiladas: Place some shredded chicken, chopped onion, garlic, optional chilies, and a sprinkle of cheese onto each tortilla. Roll it up and place it seam-side down in the dish. Repeat this process until the dish is full.
4. Bake: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Recipe Tips

1. Tortilla Quality: Use good-quality tortillas, as they hold up better during baking and won’t become soggy.
2. Extra Flavor: For an added flavor punch, consider sautéing the onions and garlic before adding them to the enchilada filling.
3. Cheese: Opt for a cheese that melts well, like cheddar or a Mexican blend.
4. Enchilada Sauce: You can use store-bought enchilada sauce for convenience, or make your own for a more authentic flavor.
5. Avoid Sogginess: To prevent your enchiladas from becoming soggy, avoid over-soaking the tortillas in the sauce. A light dip or brush is usually enough.

How Do You Make Chicken Enchiladas Not Soggy?

Ensuring your enchiladas don’t get soggy involves a few simple techniques:

1. Lightly Fry Tortillas: Briefly frying your tortillas in a bit of oil before filling them can create a barrier that helps prevent them from soaking up too much sauce.
2. Avoid Over-Saucing: Be mindful not to drench your enchiladas in the sauce. A light coating is usually sufficient.
3. Layer Correctly: Place a layer of sauce at the bottom of your baking dish before adding the enchiladas. This prevents the tortillas from soaking up too much moisture while cooking.

Should You Cover Enchiladas When Baking?

Typically, enchiladas are baked uncovered. This allows the cheese to become beautifully melted and slightly golden. 

However, if you notice the cheese or tortillas starting to brown too much before the enchiladas are fully heated, you can loosely cover the dish with aluminum foil.

Chicken Thighs Enchiladas Cooking Time And Temperature

Chicken thigh enchiladas should be baked in a preheated oven at 375°F for about 20-25 minutes. This time and temperature should be sufficient to heat the enchiladas through and melt the cheese, without overcooking the already-cooked chicken. For more details on enchilada cooking times, check our guide on How Long To Cook Enchiladas At 375.

How Do You Know When Enchiladas Are Ready?

Enchiladas are ready when the cheese on top has completely melted and is bubbling, and the enchiladas are hot all the way through. If you’re unsure, you can insert a knife or a skewer into the center of an enchilada; it should come out hot.

How To Store Leftovers Chicken Enchiladas

• In The Fridge: Cool the enchiladas completely before covering them in the baking dish with aluminum foil or transferring them to an airtight container. Stored like this, they should keep for up to 3-4 days in the refrigerator.
• In The Freezer: Cool them completely, then wrap individual portions in foil and place them in freezer bags. They should keep for up to 3 months in the freezer.

How To Reheat Leftover Chicken Thighs Enchiladas

• Oven Method: Preheat your oven to 375°F. Place the enchiladas on a baking sheet or in a baking dish, cover them with foil to prevent them from drying out, and heat for 15-20 minutes or until warmed through.
• Air Fryer Method: If you have a larger air fryer, you can reheat enchiladas at 350°F for about 10 minutes or until heated through.
• Microwave Method: For a quick reheating method, use the microwave. Place an enchilada on a microwave-safe plate and heat for 1-2 minutes, checking after each minute to prevent overheating.

What To Serve With Chicken Thighs Enchiladas

Chicken thigh enchiladas are a tasty meal that goes well with different side dishes. You can try serving your enchiladas with:

• Spanish rice or cilantro lime rice
• Refried beans or black beans
• A green salad with a zesty dressing
• Corn on the cob or a corn salad
• Guacamole or sliced avocado
• Sour cream or Greek yogurt for a tangy contrast

Chicken Thighs Enchiladas Nutrition Facts

Each serving size of 1 enchilada (122g):

• Calories: 268
• Total Fat: 9.9g
• Saturated Fat: 4.1g
• Trans Fat: 0.1g
• Polyunsaturated Fat: 1.1g
• Monounsaturated Fat: 3.8g
• Cholesterol: 31mg
• Sodium: 622mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2.2g
• Sugars: 2.4g
• Protein: 14g

More Enchiladas Recipes:

• Bobby Flay Chicken Enchiladas
• Ina Garten Chicken Enchiladas
• Jamie Oliver Enchiladas
• Joanna Gaines Beef Enchiladas