Ingredients:

  • 1.5 lbs chicken thighs
  • 12 standard corn tortillas
  • 28 oz red enchilada sauce
  • 3 cups shredded Monterey Jack cheese
  • 4 oz cream cheese
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 0.25 cup neutral oil

Instructions:

  1. Shred the 1.5 lbs of braised chicken thighs into a large bowl. Note: Keep the shreds slightly chunky for better texture.
  2. Cook the diced yellow onion in a small pan until translucent and fragrant. Add the 3 cloves of minced garlic for the last 60 seconds.
  3. Combine the chicken, sautéed onions, garlic, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp smoked paprika, and 4 oz of softened cream cheese. Mix until the chicken is velvety and evenly coated.
  4. Add 0.25 cup neutral oil to your skillet over medium high heat until the oil shimmers and a drop of water sizzles.
  5. Dip each corn tortilla into the hot oil for 5 seconds per side. Note: This creates the fat barrier that prevents sogginess.
  6. Spread 0.5 cup of the red enchilada sauce across the bottom of your baking dish.
  7. Place 2 tablespoons of filling in the center of a tempered tortilla, roll it tightly, and place it seam side down in the dish.
  8. Pour the remaining sauce over the rolls and sprinkle with 3 cups of Monterey Jack cheese until every inch is covered in a white blanket.
  9. If eating now, bake at 375°F for 30 minutes until the cheese is molten and bubbling. If freezing, let the dish cool completely to room temperature before sealing.
  10. Wrap the cooled dish in plastic wrap, followed by a tight layer of heavy duty foil.