What You’ll Need:
- 1 pkg boneless, skinless chicken thighs (about 8 thighs)
- about 2 Tbsp salt
- 1 Tbsp olive oil
- 1 small, white or yellow onion, chopped
- 1 4.25 oz cans chopped olives
- 4 cups cheddar cheese, grated
- 4 Tbsp dry chili powder
- 1 tsp dry cumin powder
- chicken broth reserved from cooking chicken
- 10 flour tortillas
- sour cream
- fresh cilantro
What To Do:
- Rinse chicken and place in large pot; cover with water (approx about 5 cups total); Add salt. Cook chicken on high heat until boiling, then reduce heat to low to simmer for 25 min or until chicken is cooked through.
- While chicken is cooking, heat olive oil in medium skillet on low-med heat, add chopped onions and saute, stirring occasionally for about 7 min; Remove from heat and place in a large mixing bowl to cool.
- Reserving the broth in the pot, remove cooked chicken from it and allow to cool on a cutting surface. It may also help to cool more quickly if you cut the chicken into a few pieces.
- Add 2 cups grated cheddar cheese and drained olives to onions in the large mixing bowl; Shred chicken with fingers and a fork, and add chicken to the bowl as well; Mix with hands to combine.
- Preheat oven to 350 degrees Fahrenheit. Spray 9×13 inch baking dish with oil spray.
- Run chicken broth through a strainer and place 4 cups of the broth into a medium sauce pan; Add chili powder and cumin and bring back to slow boil; Slowly sprinkle Wondra in while stirring with a whisk… don’t add too much too quickly or it will get lumpy; thicken sauce to nectar consistency. When at desired consistency, place into a pouring container like a quart-size glass Pyrex measuring cup.
- Place one tortilla in the oil-sprayed baking dish and add a handful of chicken/olive/onion/cheese mixture into tortilla; pour a few tablespoons of sauce along the inside of the enchilada; Roll up and place at the end of the baking dish; Repeat this step and place enchiladas in a row along the pan until full. You will likely need a second baking dish for overflow.
- Once all enchiladas are formed and in baking dish, pour remaining sauce over the entire surface of all enchiladas evenly; top enchiladas with remaining 2 cups of cheese; Bake for 25 minutes. Let cool a few minutes after cooking an serve hot with fresh cilantro sprinkled on it, and a dollop of sour cream.