Shredded Chicken Enchiladas
Ingredients
For The Shredded Chicken Enchiladas:
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1/2 tsp. sea salt, to coat the chicken
- 1/4 tsp. ground black pepper, to coat the chicken
- 2 large boneless skinless chicken breasts
- 1/2 cup cheddar cheese, shredded, divided
- 1/2 cup Monterrey jack cheese, shredded, divided
- 1/2 cup fresh cilantro, roughly chopped, divided (plus more for garnish)
- 12 6-inch corn tortillas (or cassava flour tortillas)
- optional: greek yogurt for garnish
For The Homemade Enchilada Sauce:
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- 3 large tomatoes on the vine, diced
- 1 tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 2 tbsp. tomato paste
- 1 1/2 cups low sodium chicken broth
Instructions
To Make the Homemade Enchilada Sauce:
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In a large skillet, heat olive oil over medium-high heat. Add in the fresh tomatoes and garlic, and stir to combine. Cook for 4-6 minutes, until the tomatoes become softened.
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Stir in the remaining ingredients (tomato paste, low sodium chicken broth, chili powder, onion powder, cumin, oregano, sea salt, and black pepper) into the skillet, and continue to cook over medium-high heat for 5 minutes until slightly thickened.
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Transfer to a blender or food processor and blend until smooth.
To Make the Shredded Chicken Enchiladas:
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Preheat the oven to 400 degrees F and add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling over medium-high heat.
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Sprinkle sea salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
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Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork.
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Transfer the shredded chicken to a large bowl. Add half the enchilada sauce from the pan with the chicken, half the Monterrey jack and half the cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
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Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 15-20 seconds until pliable and warm.
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Grease a 9-inch x 13-inch casserole dish with olive oil. Spoon about 1/3 cup of the chicken mixture along the center of a tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
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Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with fresh cilantro.
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Place casserole dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden and cheese is melted.