Best-Braised Chicken Enchiladas
A rich, slow-cooked chicken dish wrapped in corn tortillas and smothered in tangy tomato-chorizo sauce. This mexican street style-inspired mexican ready in about 95 minutes pairs boneless chicken thighs, chorizo sausage, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs boneless chicken thighs
- 12 oz chorizo sausage
- 1 cup tomato sauce
- 1 cup coconut milk
- 12 pcs corn tortillas
- 1 tbsp Mexican oregano
- 1 tsp coarse salt
- 1 cup diced onion
- 1/4 cup chopped cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion and sauté for 5 minutes until translucent. Add 12 oz chorizo sausage, breaking into crumbles, and cook for 3-4 minutes until browned. Stir in 1 tbsp Mexican oregano and 1 tsp coarse salt.
- Step 2: Add 1.5 lbs boneless chicken thighs, 1 cup tomato sauce, and 1 cup coconut milk. Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes until chicken is tender and sauce thickens.
- Step 3: Preheat oven to 350°F (175°C). Lay 12 corn tortillas in a single layer on a baking sheet. Spoon 1/4 cup chicken mixture onto each tortilla, fold sides in, and roll tightly. Place seam-side down in a 9x13-inch baking dish.
- Step 4: Bake for 20-25 minutes until golden. Garnish with chopped cilantro and serve with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Braised Chicken Enchiladas take to make?
Total time is about 95 minutes (30 min prep + 65 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-Braised Chicken Enchiladas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.
Can I substitute ingredients in Best-Braised Chicken Enchiladas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-Braised Chicken Enchiladas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best-Braised Chicken Enchiladas?
Mexican street style mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better mexican dishes though.
