These Enchilada Chicken Thighs deliver all the smoky, tangy comfort of classic enchiladas without the fuss. Juicy bone-in thighs bake in a rich red sauce, topped with bubbling cheese and fresh cilantro. It’s a simple one-pan wonder that’s incredibly flavorful and easy to pull off.
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Why You’ll Love This Enchilada Chicken Thighs
Maximum flavor: All the soul-satisfying taste without rolling tortillas.
Juicy chicken: Bone-in thighs stay incredibly moist and tender.
Endlessly adaptable: Easily tweak heat, cheese, or add beans and corn.
Fantastic leftovers: Flavors meld overnight and reheat beautifully.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 cups red enchilada sauce
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup fresh cilantro, chopped
- To taste salt and black pepper
Tools: A large, oven-safe skillet or a 9×13 inch baking dish, tongs
Notes: The quality of your enchilada sauce really makes a difference. Don’t skip the fresh cilantro at the end; that bright, herbal pop cuts through the richness perfectly.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 32 g |
| Carbs: | 10 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on is non-negotiable. The bone acts as an insulator, keeping the meat incredibly juicy, while the skin provides a layer of fat that bastes the chicken from the inside out and gets wonderfully crisp.
- Taste your enchilada sauce first. Sauces can vary wildly in saltiness and spice level. Give it a quick taste so you know how to season your chicken and onions accordingly. You might not need much extra salt.
- Get that skillet screaming hot. For the crispiest skin, make sure your skillet is properly preheated before you add the chicken. You should hear a confident sizzle the moment the thighs hit the pan.
- Don’t rush the onion cooking. Taking the time to properly sauté the onions until they’re soft and translucent is key. It builds a sweet, savory foundation for the entire sauce.
How to Make Enchilada Chicken Thighs
Step 1: Preheat your oven to 375°F (190°C). While it’s heating up, pat the chicken thighs completely dry with paper towels. This is the single most important step for getting crispy skin. Season both sides generously with salt and pepper.
Step 2: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You’ll hear that glorious sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is a deep golden brown and crisp.
Step 3: Flip the chicken thighs and cook for another 3-4 minutes on the other side just to sear the meat. You’re not cooking them through here. Remove the chicken from the skillet and set it aside on a plate. You’ll notice a lot of beautiful rendered fat in the pan—that’s flavor gold.
Step 4: Reduce the heat to medium and add the diced onion to the same skillet. Sauté for about 5-7 minutes, stirring occasionally, until they become soft and translucent. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it!
Step 5: Pour in the enchilada sauce, then stir in the ground cumin and smoked paprika. Let the sauce come to a gentle simmer, scraping up all those browned bits from the bottom of the pan. This is where all the deep, savory flavor comes from. Taste and adjust seasoning if needed.
Step 6: Nestle the seared chicken thighs back into the skillet, skin-side up, so they’re sitting in the sauce. The crispy skin should remain above the sauce level to stay crisp. Spoon a little sauce over the meaty parts of the chicken.
Step 7: Transfer the entire skillet to the preheated oven and bake, uncovered, for 25 minutes. The sauce should be bubbling gently around the edges.
Step 8: Carefully remove the skillet from the oven. Sprinkle the mixed cheeses evenly over the top of each chicken thigh. Return the skillet to the oven for another 5-10 minutes, or until the cheese is completely melted, bubbly, and just starting to get a few golden spots.
Step 9: Take the skillet out of the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, ensuring every bite is moist. Finally, scatter the fresh cilantro over the top before serving.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Reviving: Reheat in a 350°F oven, covered, until warmed through.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, citrusy notes cut through the rich sauce beautifully, and it’s perfect for soaking up every last drop.
- Charred Corn and Black Bean Salad — Adds a smoky, fresh, and slightly sweet element that provides a wonderful textural contrast to the tender chicken.
- Warm Corn Tortillas — Essential for making little DIY tacos or just for scooping. The slight chew of a warm tortilla is the perfect vehicle.
Drinks
- Classic Margarita (on the rocks) — The sharp tang of lime and the clean kick of tequila are a legendary pairing with cheesy, spicy Tex-Mex flavors.
- Mexican Lager with a Lime Wedge — A cold, crisp beer is incredibly refreshing and helps balance the richness and spice of the dish.
- Sparkling Water with Grapefruit — A non-alcoholic option that’s bubbly, bitter, and bright, cleansing the palate between each flavorful bite.
Something Sweet
- Churros with Chocolate Dipping Sauce — The ultimate finish: crispy, cinnamon-sugary dough paired with rich, dark chocolate. It’s a festive and fun way to end the meal.
- Mango Sorbet — Light, fruity, and refreshing, it provides a clean, cold contrast that feels amazing after a savory and spiced main course.
- Tres Leches Cake — For the ultimate indulgence, this moist, milky cake is decadent and sweet, complementing the savory notes without overpowering them.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin. Any moisture on the skin will steam instead of sear, leaving you with rubbery, pale skin instead of something crisp and crackly.
- Mistake: Crowding the skillet. If you put too many thighs in the pan at once, they’ll steam each other. Cook in two batches if your skillet is small to ensure proper browning.
Enchilada Chicken Thighs
Make these easy Enchilada Chicken Thighs for a juicy, cheesy, one-pan dinner. Get the simple recipe for this flavor-packed weeknight meal and cook it tonight!
Ingredients
For the Ingredients
-
6 bone-in, skin-on chicken thighs
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
2 cups red enchilada sauce
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1 cup shredded Monterey Jack cheese
-
1/2 cup shredded sharp cheddar cheese
-
1/4 cup fresh cilantro (chopped)
-
salt and black pepper (to taste)
Instructions
-
Preheat your oven to 375°F (190°C). While it’s heating up, pat the chicken thighs completely dry with paper towels. This is the single most important step for getting crispy skin. Season both sides generously with salt and pepper.01
-
Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan, skin-side down. You’ll hear that glorious sizzle. Resist the urge to move them! Let them cook for 6-8 minutes until the skin is a deep golden brown and crisp.02
-
Flip the chicken thighs and cook for another 3-4 minutes on the other side just to sear the meat. You’re not cooking them through here. Remove the chicken from the skillet and set it aside on a plate. You’ll notice a lot of beautiful rendered fat in the pan—that’s flavor gold.03
-
Reduce the heat to medium and add the diced onion to the same skillet. Sauté for about 5-7 minutes, stirring occasionally, until they become soft and translucent. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it!04
-
Pour in the enchilada sauce, then stir in the ground cumin and smoked paprika. Let the sauce come to a gentle simmer, scraping up all those browned bits from the bottom of the pan. This is where all the deep, savory flavor comes from. Taste and adjust seasoning if needed.05
-
Nestle the seared chicken thighs back into the skillet, skin-side up, so they’re sitting in the sauce. The crispy skin should remain above the sauce level to stay crisp. Spoon a little sauce over the meaty parts of the chicken.06
-
Transfer the entire skillet to the preheated oven and bake, uncovered, for 25 minutes. The sauce should be bubbling gently around the edges.07
-
Carefully remove the skillet from the oven. Sprinkle the mixed cheeses evenly over the top of each chicken thigh. Return the skillet to the oven for another 5-10 minutes, or until the cheese is completely melted, bubbly, and just starting to get a few golden spots.08
-
Take the skillet out of the oven and let it rest for 5 minutes. This allows the juices in the chicken to redistribute, ensuring every bite is moist. Finally, scatter the fresh cilantro over the top before serving.09
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