These cheese and chicken enchiladas are an easy weeknight dinner. Or, make a batch in the evening and have lunches for the week. Either way, they’re warm, filling, and delicious.
In a cast-iron skillet over medium high heat, drizzle in a little bit of olive oil. Then place four chicken thighs (skin on, bone in) in the pan. Cook on that side, without moving, for eight minutes. When the skin’s nicely browned, flip and sauté on the other side for another eight minutes. Then dust the top with cumin and put the frying pan directly into the oven. Bake in a 450 oven for 20 minutes. Take the chicken out and put on a rack to cool. Dump out a bit of the chicken fat from the pan and use the rest.
Slice a large yellow onion and sauté in the chicken fat over medium heat until brown.
In a separate bowl, mix two cans of black beans, the sautéed onion, the shredded chicken, a bag of cooked down spinach, and 1/4 bottle of enchilada sauce (we use the stuff from Trader Joe’s).
Heat up corn tortillas over a gas burner, so they don’t break. Fill each with a portion of the filling, roll, and stack in a casserole dish. When all of the filling is used, pour the rest of the enchilada sauce over the rest of the enchiladas, top with slices of fresh mozzarella, and bake at 400 until the cheese is golden.
- 4 skin-on bone-in chicken thighs
- 1 jar enchilada sauce (we use Trader Joe’s)
- 1 bag or several bunches of spinach
- 1 large yellow onion
- 12 or so corn tortillas
- 2 cans black beans
- fresh (or not) mozzarella cheese