My older sister Mickey is the reason I fell in love with making enchiladas. This delicious, easy meal is filling and can feed a family on a tight budget. Usually, I make enchiladas with ground turkey because its super fast… But once in a blue moon I decide to do something different.

Chicken enchiladas can be made from leftover roasted chicken, store bought rotisserie chicken or fresh, cooked ones. This recipe calls for chicken thighs as I like the texture, taste & it doesn’t dry out easily in cooking like chicken breasts do. You can use whatever you like best or is more convenient. Modifying this recipe to make it Gluten-Free is a cinch, using corn tortillas instead of flour & GF mayo, flour & balsamic vinegar.

Serve this dish with a simple salad & guacamole on the side for the perfect weekday dinner.



6 chicken thighs, skin removed & deboned
1/4 sour cream
1/2 cup gluten-free mayo
1 medium onion, cut into slivers
1 fresh lime, juiced
1/4 tsp cumin
Sea salt
Lemon pepper
Ground black pepper
Olive oil, as needed
10-12 corn tortillas

8 oz. Monterey Jack cheese, shredded

Easy Enchilada Sauce


Lightly oil 13 x 9 baking dish.

Pre-heat oven to 350.

Cut onion in half, then into thin slivers.

Remove skin from chicken thighs when cleaning, then season both sides with salt, black pepper & cumin.

Heat 1-2 tbsp of olive oil in heavy saucepan.

Brown chicken until done, approximately 10 minutes.

Remove chicken from stove and allow to cool.

Make your enchilada sauce.

When sauce is finished, hand tear the chicken thighs. Using a large mixing bowl, add chicken, sour cream, mayo & lime juice. Season with sea salt, lemon pepper & cumin to taste.

Place a small amount of olive oil in a saucepan just big enough for the corn tortillas. Heat on both sides enough to soften, but not fry or brown them. Set aside.

Save enough sauce & cheese for the topping if the enchiladas.
Dip each tortilla into the enchilada sauce, then fill with the sour cream meat mixture, sprinkling with cheese then adding a bit of sauce. Roll tortilla & set in pan.

When all the meat mixture is gone, you should have 12 enchiladas.

Top with remaining sauce & cheese.

Bake for 30-45 minutes.