Recipe Details
Ingredients (yields servings)
- 2 tablespoons olive oil, divided
- 4 (8-ounce) bone-in chicken thighs, skinned
- 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
- 2 tablespoons chopped cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chopped onion
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cumin
- 1 cup fat-free, less-sodium chicken broth
- 3/4 cup water
- 1 (14.5-ounce) can diced tomatoes
- 9 (6-inch) corn tortillas, divided
- Cooking spray
- 1/4 cup (1 ounce) shredded cheddar cheese
- 2 green onions, thinly sliced
Cooking Instructions
For cooking instructions, please visit myrecipes.com
Public Comments (2)
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sarahkfullerton
May 6th, 2010
This is awesome, and worth the time. I did it over a period of two days. Day 1: Cook chicken thighs and make sauce (well worth it!). Day 2: Assemble, cook, and eat. Warning: this dinner will not get made while sipping margaritas. We made the margaritas on Cinco de Mayo and got around to finishing the enchildadas on Seis de Mayo!
Robin_Horrigan
May 5th, 2010
We really enjoyed this dish - it's authentic, rich, and full of bold, spicy flavors. That said, it was MUCH more labor-intensive than our standard weeknight dinner. You absolutely cannot pull this together on the fly without some extensive planning and a minimum of a solid hour of time (and that's if you use leftover chicken from another recipe).
My shortcut: I poached the chicken instead of the method suggested here and I did it well in advance (the night before). Any pre-cooked chicken, about 3-4 cups, will work just fine. Also, I used a food processor to blend the sauce rather than a blender.
Sipping margaritas through the process made it all the more fun to cook!