Chicken Enchiladas Recipe

Ingredients

• 4 boneless, skinless chicken thighs
• 1 teaspoon fine sea salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder, plus more for garnish
• ¼ cup coconut oil
• 1 cup diced yellow onion
• 4 cups Enchilada Sauce, divided
• 16 large slices roast chicken breast (from the deli counter)
• 3 cups shredded sharp cheddar cheese (about 12 ounces), divided

• Sour cream
• Diced yellow tomatoes
• Fresh cilantro leaves

1. Preheat the oven to 350°F.
2. Season both sides of the chicken thighs with the salt, cumin, and chili powder. Heat the oil in a large skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, about 5 minutes per side. Set it aside on a plate to cool and then shred it with a fork.
3. Place the diced onion in the same skillet you used to cook the chicken and cook, while stirring, for 4 to 5 minutes, until caramelized and very golden brown. Remove the onion from the skillet and set aside.
4. To assemble the enchiladas, lay a slice of chicken breast on a plate. Sprinkle 2 heaping tablespoons of the shredded cheese down the middle, followed by 3 tablespoons of shredded chicken, then top the chicken with 1 tablespoon of the caramelized onions. Roll it up tightly and place it seam side down in the casserole dish. Repeat with the rest of the chicken breast “tortillas.”
5. Pour the remaining 2 cups of sauce over the enchiladas, then sprinkle on the remaining 1 cup of cheddar cheese and dust with a little chili powder. Place the dish in the oven and bake for 30 minutes, or until hot and bubbly.
6. Remove from the oven and let rest for 15 to 20 minutes before serving.
7. Serve with a dollop of sour cream, diced yellow tomatoes, and cilantro.