Chicken Enchiladas

When enjoying margaritas on these hot summer days, you need something more than chips and salsa to satisfy your mexi-cravings! These homemade enchiladas require no seasoning packet, simply tomatoes and chile powder!


1 can crushed tomatoes (14.5 oz)
1 pound chicken thighs – seasoned with S & P
2 teaspoons chile powder – divided
1 teaspoon garlic – minced
1/4 cup onion – chopped
8 flour tortillas
1/2 cup shredded cheddar cheese – divided


  1. Heat oven to 35oF. Set aside a 13×9 baking dish.
  2. In a large covered saucepot, combine crushed tomatoes, skinless chicken thighs, chile powder and garlic. Cook covered on medium heat for 45 minutes, turning chicken as needed.
  3. Reduce heat and remove chicken, reserve sauce for enchilada filling and topping. Chop chicken, remove and discard bones. Toss chicken in a mixing bowl with remaining chile powder, onion and 1/3 cup of reserved sauce.
  4. Fill and roll flour tortillas with chicken mixture and cheddar cheese. Place enchiladas in a single layer in baking dish. Cover with remaining sauce and cheese.
  5. Bake covered for 20 minutes. Enjoy!
2 Responses to “Chicken Enchiladas”
  1. sybaritica says:

    I haven’t made enchiladas in ages. Yours look great…

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