Zingy + bright, these enchiladas HIT THE SPOT. A quick marinade turned enchilada sauce makes efficient use of ingredients while packing in the FLAVOR. A delicious and easy week night meal when thrown together with the EASIEST refried beans, cabbage and radishes. All you’ll need is a margarita.
4T olive oil
4T chili powder
2 limes, zested and juiced
1t garlic powder
4 chicken thighs (breasts or legs will work too)
1 15oz can tomato sauce
1c (plus a little for the top) cheese (monterey, cheddar, etc)
2 green onions, chopped – optional
4 10″ tortillas
1.5c pinto/black/kidney beans or 1 can drained – optional
1c cabbage shredded – optional
3 radishes, sliced – optional
Lime squeeze – optional
Mix olive oil, chili powder, lime zest and juice, garlic powder and salt together. Pour over chicken thighs, coating them completely, allow to marinade for 30 minutes to 2 hours.
Preheat oven to 375°F. Bake for 15(boneless thighs), 20-25(breast&legs) minutes on a sheet pan lined with foil (its a mess to try to clean up). Allow chicken to cool then shred or chop up. Put the remaining marinade into a pot and heat on medium-med-high, allow to bubble for a few minutes then pour in tomato sauce. Fill empty can with water, rinsing in the residual sauce. Bring to a boil for 2 minutes then reduce to a simmer (this will kill any lingering chicken worries). Stir and let simmer for 15-20 minutes, stir occasionally.
Pour 1/4-1/2c sauce into the bottom of a 8×8/9×9. Toss chicken, shredded cheese and green onions together, then divide into 4 tortillas, roll them up and place seam side down in the pan. Pour another 1/2c sauce over the tortillas and sprinkle with any remaining cheese and bake for 20 minutes.
Bring beans and water/broth to a simmer for 5 minutes, then mash as desired with a potato masher.
Top with some shredded cabbage and radishes with a squeeze of lime!