INGREDIENTS
For the enchiladas
- 2 tablespoons olive oil
- 1 cup white onion, diced
- 1½ pounds boneless skinless chicken thighs
- 1–2 jalapeño peppers, thinly sliced
- ½ cup canned sweet corn, drained
- 6 flour tortillas (enchilada size)
- 4 ounces pepper jack cheese, shredded
- Cilantro, to serve
For the sauce
- 1 cup water
- 3 ounces tomato paste
- 2 packets Instant Beef Bone Broth
- 1 tablespoon ground ancho chili powder
- 1 teaspoon smoked paprika
- Pinch cayenne pepper
DIRECTIONS
Preheat oven to 425ºF. Heat a large pan on high heat. Generously salt chicken thighs and let sit for 5 minutes. Pat dry with paper towels and discard. Gently lay thighs flat on frying pan and fry until a golden crust forms. Turn over with a pair of tongs and continue to fry, flipping occasionally, until cooked through. Transfer thighs to a plate and let cool.
In the same pan, reduce heat to medium-high and add onion. Cook, stirring occasionally, until soft and translucent, about 3–4 minutes. Add jalapeño and stir. Cook until jalapeño is tender, about 2–3 minutes. While the onion mixture cooks, place the thighs on a cutting board and dice. Return the thighs to the pan with the onion mixture, then add the corn. Stir to combine and reduce heat to medium. Cook out the moisture (we don’t want soggy enchiladas!)—about 5–7 minutes.
While the enchilada filling cooks, heat a small saucepan over high heat and add all of the sauce ingredients. Bring to a boil, then simmer and reduce for 1–2 minutes, until it coats the back of a spoon. Set aside.
When the filling is cooked, it’s time to assemble. Working one at a time, fill a tortilla with the chicken mixture, roll up and place into a 13” x 9” baking dish. Evenly portion out the filling so that the enchiladas are similar in size. Once the baking dish is full, top with sauce, then top with shredded pepper jack cheese. Bake, uncovered, until the cheese is fully melted and the tortilla edges are beginning to brown—about 10 minutes.
Serve warm with fresh cilantro.
