Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 500 g chicken breast; 1 each yellow onion, finely chopped; 3 each garlic, minced; 2 tbsp vegetable oil, divided; 2 tbsp chili powder; 1 tsp cumin; 1 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 3 tbsp tomato paste; 500 ml chicken stock, warm; 8 each corn tortilla; 200 g cheddar cheese, shredded; 120 g sour cream, for serving; 15 g cilantro, chopped, for garnish

Tender shredded chicken wrapped in corn tortillas, smothered in a rich red enchilada sauce and melted cheese. A comforting Mexican classic that's perfect for weeknight dinners.

⏱ 20 min prep · 30 min cook · medium

Servings

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Ingredients

500 g chicken breast
1 yellow onion finely chopped
3 garlic minced
30 ml vegetable oil divided
30 ml chili powder
5 ml cumin
5 ml dried oregano
5 ml kosher salt
2 ml black pepper
45 ml tomato paste
500 ml chicken stock warm
8 corn tortilla
200 g cheddar cheese shredded
120 g sour cream for serving
15 g cilantro chopped, for garnish

Nutritionper serving (4 total: 2530 kcal)

Calories	630
Protein	47g
Fat	35g
Carbs	34g
Fiber	6g
Sugar	5g
Sodium	1470mg

Gear for this recipe

Method

1
Poaching
Place the chicken breasts in a large pot, cover with water by 1 inch, and bring to a boil over high heat. Reduce to a simmer and cook until the chicken is cooked through and reaches 165°F, about 15 minutes. Remove the chicken and let cool slightly, then shred with two forks.
⏲ 15 min
2
Sautéing
While the chicken cooks, heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
⏲ 6 min
3
Toasting
Stir in the chili powder, cumin, oregano, salt, and black pepper. Cook for 1 minute until spices are fragrant. Add the tomato paste and cook, stirring, for 2 minutes to deepen the flavor.
⏲ 3 min
4
Simmering
Pour in the warm chicken stock and whisk until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Season to taste.
⏲ 10 min
5
Preheat the oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish.
6
Toasting
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until pliable. Alternatively, stack them between damp paper towels and microwave for 30 seconds.
⏲ 30s
7
Combine the shredded chicken with about 1/2 cup of the enchilada sauce and 1/2 cup of the shredded cheese. Mix well to combine.
8
Fill each tortilla with a heaping spoonful of the chicken mixture, roll it up tightly, and place seam-side down in the prepared baking dish.
9
Pour the remaining enchilada sauce over the rolled tortillas, spreading it to cover them completely. Sprinkle the remaining cheese over the top.
10
Baking
Bake in the preheated oven until the sauce is bubbly and the cheese is melted and lightly golden, about 20 minutes. Let rest for 5 minutes before serving.
⏲ 20 min
11
Serve the enchiladas hot, garnished with sour cream and chopped cilantro.