Chicken Thigh Enchiladas (With Homemade Sauce)
If you think you've had good chicken enchiladas, wait until you try these Chicken Thigh Enchiladas! This dish is peak Tex-Mex comfort-juicy, seasoned chicken thighs wrapped in flour tortillas, smothered in a rich, homemade red enchilada sauce, and covered in melty cheese.
No canned shortcuts here: we're building flavor from toasted chilies, pan-seared chicken, homemade beef tallow flour tortillas, and a secret weapon: crispy chicken skin blended into the sauce for next-level savoriness.
These chicken thigh enchiladas aren't just delicious-they're practical, too. They freeze beautifully, reheat like a dream, and are a guaranteed crowd-pleaser. I always make them for meal trains, new parents, or anyone who needs a hot, homemade dinner with a big dose of comfort.
Speaking of comfort, check out my recipes for Roasted Butternut Squash Soup (with Sage Brown Butter) and Potato Leek Soup for the perfect cozy bowl of soup!
Looking for more Tex-Mex flavors? Check out my recipes for the best chorizo cheese dip or my easy loaded birria nachos! Both are perfect sidekicks for your next fiesta. (P.S. Don't forget the margaritas!)
Quick Look
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Ingredients
From toasted dried chiles to melty Oaxaca cheese, every ingredient in this recipe was chosen to maximize flavor and texture, with a few unexpected additions (like crispy chicken skin!) that take it over the top.
A few key items for the red enchilada sauce:
- Dried Chilies - A combination of pasilla, guajillo, ancho, and arbol dried chilies adds flavor and heat that pre-made chili powder just can't replicate. Omit the arbol peppers if you want a milder sauce.
- Crispy Chicken Skins - Adding the fried chicken skins to the sauce is the "secret weapon" that takes the savoriness of this sauce to the next level.
- Oaxaca Cheese - Melty, nutty, and authentic. Sub Monterey Jack or low-moisture mozzarella.
- Flour Tortillas - A batch of my Beef Tallow Flour Tortillas for the ultimate homemade touch. Store-bought tortillas work as well.
See the recipe card below for a complete list of ingredients and components.
Quick and Easy Version
Short on time, but still craving enchiladas? You can take some of the shortcuts below (or heck, even do all of them!) to get dinner on the table in a snap without sacrificing too much flavor!
- Rotisserie Chicken - Simply swapping out the chicken thighs for pre-cooked, rotisserie chicken will save a TON of time and still be tasty.
- Chili Powder - Don't want to use dried chilies, but still want a homemade sauce? Substitute the dried chilies for 1 or 2 tablespoons of chili powder and follow the recipe as written.
- Jarred Sauce - While not ideal, store-bought red enchilada sauce is readily available and will work.
- Shredded Cheese - Pre-shredded cheeses, such as Mexican blends or Monterey Jack, will work, but they don't melt as smoothly due to the anti-caking agents added to prevent clumping.
- Store-Bought Tortillas- Another way to speed things up is to use pre-made flour or corn tortillas. Be sure to warm them through before rolling to prevent them from cracking or tearing.
How to Make the Best Chicken Thigh Enchiladas
Start by seasoning and searing the chicken thighs, then simmer the enchilada sauce with toasted chiles and aromatics. From there, it's just shred, roll, and bake until golden, cheesy, and bubbling!
Check out my recipes for Blackstone Teriyaki Chicken Thighs or Takeout-Style Orange Chicken for more dishes featuring chicken thighs!
- Step 1: Prepare the dry rub, and rub it into the chicken after the skins have been removed and set aside. Allow to rest for 30 minutes, up to overnight (preferred).
- Step 2: Cook the chicken over medium-high heat until the internal temperature reaches at least 165°F, about 6 to 8 minutes per side. Remove and allow to cool.
- Step 3: Lower the heat to medium and cook the reserved chicken skins, flipping frequently until golden and crispy, about 6 to 8 minutes. Remove and allow to drain and cool, reserving the pan drippings.
- Step 4: Once the chicken has cooled, shred or dice the chicken into bite-sized pieces and discard the bones.
- Step 5: Add the onions and dried chilies and cook for 3 - 5 minutes until soft.
- Step 6: Add butter, tomato paste, spices, and flour, stirring to incorporate.
- Step 7: Add the chicken stock to deglaze the pan and simmer for 8 to 10 minutes until thickened. Finely mince the chicken skins and add to the sauce.
- Step 8: Blend the sauce in a blender or food processor until smooth. Taste and adjust for salt and pepper as needed.
- Step 9: Spoon approximately ½ cup of the enchilada sauce on the bottom of a 7 x 11-inch casserole dish and spread evenly.
- Step 10: Add some chicken and cheese to a tortilla, and roll it up.
- Step 11: Place the enchiladas over the sauce until the dish is full.
- Step 12: Cover with another ½ cup of enchilada sauce, shredded cheese, and bake for 15 to 20 minutes at 375°F until golden brown and bubbly.
Hint: If the cheese hasn't melted to your liking after baking, simply place the dish under the broiler for a few minutes until it's as browned and bubbly as you want. Keep an eye on things as the exposed tortillas will brown quickly under the broiler.
Enchilada Topping Ideas
Let's talk about garnishes and toppings really quickly. I like to keep things simple with just a touch of minced cilantro and a squeeze of lime juice, but feel free to add more toppings as you see fit! Here are a few ideas to get you started:
- Drizzle on some Mexican crema or a dollop of sour cream to cool things down
- Heat things up with my recipe for authentic red taqueria salsa
- Add some quick pickled red onions or pickled jalapenos for a bright and acidic pop of flavor!
Storing & Reheating
To store these, simply place any leftovers in a covered container in the refrigerator for 3 to 4 days.
To reheat, place in a 425°F oven for 6-8 minutes, or until warmed through. Garnish and serve as usual. The sauce will darken when you reheat it, but it doesn't really impact the flavor much.
Top Tip
These chicken thigh enchiladas freeze incredibly well. Simply assemble the dish, cover with two layers of plastic wrap, then freeze for up to 6 months. To thaw, simply place in the refrigerator for 24 hours before baking.
Frequently Asked Questions
Yes - that's one of the best parts of this recipe! Want it milder? Leave the arbol (or japones) chilies out, and stick to the standard pasilla, guajillo, and ancho combo-these bring rich flavor with less heat.
Want it hotter? Simply add two or three more arbol chilies for more spice. You can also add one or two canned chipotle peppers and some of their adobo sauce to add smokiness and some kick!
Definitely! You can prep everything a day in advance-sauce, shredded chicken, tortillas, etc. -and assemble it when you're ready to bake.
The other option is to assemble the whole dish, wrap it in two layers of plastic wrap, then freeze for up to three months!
Oaxaca melts beautifully and provides a subtle nutty flavor. Monterey Jack or mozzarella work great too, but avoid pre-shredded cheese if you can-anti-caking agents keep it from melting smoothly.
Other popular, more authentic options include queso fresco and cotija; however, those are not melting cheeses and are typically added on top after baking.
You can use both! Flour tortillas are typically used for Tex-Mex style enchiladas and are easier to roll up and hold up better when covered in sauce. Corn tortillas work too, just warm them first so they don't crack when rolled.
Related Recipes
Looking for other recipes like this? Check out these other Mexican and Tex-Mex-inspired dishes here!
Did you make this recipe for Chicken Thigh Enchiladas?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Chicken Thigh Enchiladas (With Homemade Sauce)
Equipment
- Heavy Bottomed Skillet
- Blender or Immersion Blender
- 2 7-inch by 11-inch Casserole Dishes
Ingredients
Rubbed Chicken
- 4 Bone-in, Skin-on Chicken Thighs Approx. 1 ½ lbs. - Skins removed and reserved.
- 1 ½ Teaspoons Kosher Salt
- ½ Teaspoon Chili Powder
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Ground Black Pepper
Enchilada Sauce
- 1 White Onion Finely Diced
- 2 Dried Guajillo Peppers Stems and Seed Removed
- 3 Dried Pasilla Peppers Stems and Seed Removed
- 1 Ancho Chili Pepper Stems and Seed Removed
- 2 Arbol Chili Peppers Stems and Seeds Removed - Omit if you don't want the sauce extra spicy.
- 3 Tablespoons Unsalted Butter
- 2 Tablespoons Tomato Paste
- 5 Cloves Garlic Finely Minced
- 1 Teaspoon Dried Mexican Oregano Substitute Regular Oregano
- 1 ¼ Teaspoons Ground Cumin
- 1 ½ Teaspoons Kosher Salt Plus more to taste
- ¾ Teaspoon Black Pepper Plus more to taste
- 3 Tablespoons All-Purpose Flour
- 2 Cups Beef or Chicken Stock Plus more if needed
- 2 Tablespoons Fresh Lime Juice Juice from 1 lime
- Reserved Crispy Chicken Skins Finely Minced
Assembly Ingredients
- 12 6 to 8-inch Beef Tallow Flour Tortillas
- Rubbed Chicken Thighs (From Above) Pulled or diced into bite sized pieces
- 1 12 oz. Package Oaxaca Cheese Shredded
- Pickled Jalapenos Diced for Garnish
- Cilantro Finely Minced for Garnish
- Lime Wedges For Garnish
Instructions
Chicken Thighs
- Remove the skins from the chicken and reserve. Sprinkle the thighs with salt, chili powder, garlic powder, and cumin. Let rest at least 30 minutes, or up to overnight. Heat a heavy-bottomed skillet over medium-high heat. Add oil and sear seasoned chicken thighs for approximately 6 - 8 minutes per side, flipping occasionally until golden brown on the outside and reading at least 165°F on an instant-read thermometer. Remove from pan and set aside to cool, reserving the drippings.
Red Enchilada Sauce
- In the same pan the chicken was cooked in, add the diced onion, and dried chili pepper varieties with a pinch of kosher salt. As the onions begin to release liquid, begin deglazing the pan. Cook onions and peppers for approximately 3 - 5 minutes until the onions start to take on some color and the peppers are pliable.
- Add the butter and melt. Add the tomato paste and stir to incorporate, approximately 30 seconds. Add the minced garlic, oregano, ground cumin, kosher salt, and black pepper. Sauté for 1 - 2 minutes unti the garlic and seasonings are fragrant and the tomato paste begins to stick to the bottom of the pan. Add the all-purpose flour and stir to incorporate. Cook for an additional 2 - 3 minutes.
- While whisking constantly, slowly stir in the beef or chicken stock until completely combined. Bring the sauce to a simmer and reduce heat to medium-low. Simmer for 8 - 10 minutes until thickened. (If the sauce gets too thick, simply add a touch more stock or water to thin it out - be sure to taste for salt again if you add more.)
- Add the ingredients to a blender and and blend for several minutes until very smooth. Taste and adjust for salt and pepper as needed.
Assembly and Baking
- Preheat oven to 375°F with rack in middle position.
- Spoon approximately ½ cup of the enchilada sauce into the bottom of each 7 x 11-inch casserole dishes until covered.
- Place 1 - 2 tablespoons of cooked chicken and 1 - 2 tablespoons of the shredded Oaxaca cheese on one 6 - 8-inch flour tortilla. Roll up tightly and place over the sauce in the casserole dishes. Repeat until both dishes are full - 6 should fit in 1 dish. Spoon the remainder of the sauce over the rolled enchiladas and top with the remaining cheese. Bake at 375°F for 15 - 20 minutes until cheese is melted.
- Optionally, broil for 2 - 3 additional minutes until cheese is completely melted and bubbly with brown spots if desired. Remove from the oven and allow to cool for 5 to 10 minutes before serving.
These were the BEST enchiladas I've had! Hands down a new favorite in our house!
Thanks for giving these a try, Kristin! This is one of my favorites as well.
Very delicious and filling! Comfort food. The homemade tortillas are a must.
Thanks! Glad you enjoyed them!
These are hearty and filling and were very tasty! Can't wait to have them again. The sauce is delicious!
So glad you enjoyed these!