Easy Chicken Enchiladas
Quick and delicious chicken enchiladas made with marinated chicken thighs, garlic herb butter, and cheese.
Ingredients
Marinade
- 3 lbs boneless skinless chicken thighs, cut into 2-inch pieces
- ¼ cup olive oil
- ½ lemon Juice of ½ lemon
- 3 tablespoons Greek yogurt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon black pepper
Garlic Herb Butter
- 1 stick (½ cup) unsalted butter
- 12 cloves garlic, finely minced
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, finely chopped
- ½ lemon Juice of ½ lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preparation
- Combine the chicken thighs with olive oil, lemon juice, Greek yogurt, paprika, garlic powder, salt, and black pepper in a large bowl. Toss until evenly coated.
- Cover and refrigerate for at least 30 minutes, or overnight for deeper flavors.
Garlic Herb Butter
- Melt the unsalted butter in a small saucepan over medium heat. Once melted, add the minced garlic and cook until fragrant.
- Stir in the grated Parmesan cheese until melted, then mix in parsley, lemon juice, salt, and black pepper.
Cooking
- Thread marinated chicken pieces onto skewers tightly and discard any leftover marinade.
- Grill, bake, or sear the skewers until cooked through and slightly charred, about four to five minutes per side.
- Brush the warm garlic herb butter generously over the skewers before serving.
Serving
- Serve the skewers with fresh lemon wedges and additional Parmesan cheese, alongside a crisp salad or roasted vegetables.
Notes
Soak wooden skewers in water before grilling to prevent burning. Adjust the marinade to taste. Let chicken rest after cooking for juiciness.