Enchiladas de Pollo Rojo

Enchiladas are so much fun. With the way I make them it is quick and easy to make a few up on any day of the week. This recipe is all about the Pollo Rojo, or Red Chicken. I am using 1 ½ lbs of boneless, skinless chicken thighs and it's going on the grill to get all that great grill flavor. The marinade is key and is not spicy. You could make it spicy but that is up to you. The full list of ingredients is below. Marinade it for at least 2 hours or overnight if you have time. The rest of the magic is all in the video above. Any questions? Leave me a comment. Thanks for watching and I hope you make this in your home. Enjoy!

Enchiladas de Pollo Rojo Marinade:

1 ½ lbs. boneless skinless chicken thighs
1 tbsp Guajillo powder
1 tbsp Ancho or Chili powder
1 tbsp Paprika
1 oz Achiote Paste
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Ground Cumin
1 tsp Black Pepper
Around a ¼ cup of water to make the mixture a slurry (add a tbsp of oil if you like)

Mix thoroughly to combine. Add the water slowly until it forms a loose paste. Add your chicken and marinate in the refrigerator for at least 2 hours of overnight. Grill 20-25 minutes or so over medium heat (350f-400f) until chicken reaches 165f internal temp.
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