2 lbs chicken thighs, boiled and shredded (see recipe below)
16 oz. bottle/can red enchilada sauce
8-10 whole wheat tortillas
1 jar salsa
1 can refried beans
1 cup frozen corn
2 cups shredded sharp cheddar cheese
1/2 cup black olives, sliced
1/2 cup low-fat sour cream
Directions for Cooking the Chicken:
Remove skin from chicken thighs and rinse thoroughly. Lay on a towel to dry. Meanwhile, fill a large stockpot with 8 cups of water. Add 2 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 2 tsp onion powder, 4 tsp chili powder, 2 tsp dry oregano, and 1/2 tsp ground cumin. Stir to combine. Place chicken thighs in pot and turn heat to high. Boil 10 minutes, then reduce to medium-low heat and simmer uncovered for about 60-80 minutes, until liquid is almost gone.
Remove chicken from stockpot and pull meat off the bones. The meat should easily come off with your fingers! (Just wait till you see what I’m talking about… this is some TENDER meat! Yum!). Shred with a fork or fingers until desired.
Preparing the Enchiladas:
Heat oven to 400 degrees. Pour can of enchilada sauce in a large shallow bowl (I used a 9″ round cake pan). Dredge each tortilla, front and back, with sauce.
Gently spread refried beans (one large spoonful or so for each enchilada) on one side of each tortilla. Top with a spoonful of corn kernels, salsa (as desired), shredded chicken, black olives, and cheddar cheese.
Roll up tortillas and place seam-side down in a lightly oiled 9×13″ baking dish (I didn’t grease my pan and thought I’d be ok with just the enchilada sauce… but the enchiladas stuck and I had to dig them out a bit in the end!). You can also “tuck” the rounded edges in before baking them to prevent any of that yummy filling from leaking out!
Blend sour cream and remaining enchilada sauce in the bowl with the sauce. Pour over enchiladas and sprinkle with remaining cheese. Cover and bake 25-30 minutes, until hot and bubbly.