Shredded Chicken Enchiladas

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Pace, Enchilada Sauce

  2 cup or 480g

• Salt and Pepper Chicken

  Morrisons

  50g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Chicken breast

  Broilers or fryers, meat only, raw

  6 full breast (both fillets) or 1.42kg

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Cornsalad

  Raw

  1.2kg

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  3 cloves, minced or 9g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onion powder

  Spices

  ½ tsp or 1g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Cabot, Sharp Cheddar Cheese

  Cabot Creamery Cooperative

  6 oz or 168g

Directions

1. To Make the Homemade Enchilada Sauce:
2. 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.
3. 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.
4. Transfer to a blender or food processor and blend until smooth.
5. To Make the Shredded Chicken Enchiladas:
6. Preheat the oven to 400 degrees F and add the minced garlic to the enchilada sauce in a deep skillet and heat to a boiling over medium-high heat.
7. 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.
8. 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.
9. 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.
10. Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 15-20 seconds until pliable and warm.
11. 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.
12. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with fresh cilantro.
13. Place casserole dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden and cheese is melted.
14. Recipe by: Lacey Baier (source: https://www.asweetpeachef.com/shredded-chicken-enchiladas/)

Similar Foods

• Cheesy chicken enchiladas
• Chicken Enchilada Casserole
• One-Pot Chicken Enchilada Rice
• Low Carb Chicken Enchilada Casserole
• Shredded Chicken Tacos
• Shredded Chicken Chili