Serves 6
40 min
Shredded Chicken Enchiladas
Recipe GLPR873fafc7723b07
Tender shredded chicken folded into warm corn tortillas and topped with a vibrant homemade tomato-based enchilada sauce, melted cheese, and fresh cilantro. This comforting Mexican-inspired dish combines perfectly cooked chicken with a rich, savory sauce and is finished in the oven until golden and bubbling.
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Ingredients
3 tablespoons olive oil
3 cloves garlic, minced
3 large tomatoes on the vine, diced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1 1/2 cups low-sodium chicken broth
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 large boneless, skinless chicken breasts
1/2 cup shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese, divided
1/2 cup fresh cilantro, roughly chopped, divided
12 corn tortillas (6-inch)
Greek yogurt for garnish (optional)
Directions
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat.
Add the diced tomatoes and 3 minced garlic cloves to the hot oil. Stir well and cook for 4 to 6 minutes until the tomatoes are softened.
Stir in the tomato paste, chicken broth, chili powder, onion powder, cumin, oregano, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Continue cooking over medium-high heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Pour the sauce into a blender or food processor and blend until completely smooth. Set aside.
Preheat your oven to 400°F. Pour the blended sauce back into a deep skillet, stir in 2 minced garlic cloves, and bring to a boil over medium-high heat.
Season the chicken breasts evenly with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Carefully place the chicken breasts into the simmering sauce, then reduce heat to low, cover the skillet, and simmer for 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.
Remove the cooked chicken from the sauce with tongs and set aside on a cutting board. Allow both the chicken and sauce to cool for several minutes.
Using two forks, shred the chicken: hold one fork stationary and pull the other fork away, with the tines facing backward, to separate the meat into fine shreds. Repeat until all the chicken is shredded.
Transfer the shredded chicken to a large mixing bowl.
Add half of the enchilada sauce from the skillet, half of the Monterey Jack cheese, half of the cheddar cheese, and the 1/2 cup of cilantro to the shredded chicken. Mix gently but thoroughly to combine.
Wrap the corn tortillas in a damp cloth or paper towels and microwave on high for 15 to 20 seconds until warm and pliable.
Lightly coat a 9-inch by 13-inch baking dish with a thin layer of olive oil. Spoon about 1/3 cup of the chicken mixture along the center of each tortilla. Roll the tortilla firmly but gently around the filling and place it seam-side down in the prepared dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle the remaining cheddar and Monterey Jack cheeses evenly over the top.
Sprinkle fresh cilantro over the enchiladas and sauce.
Bake uncovered in the preheated 400°F oven for 8 to 10 minutes until the tortillas begin to turn golden brown and the cheese is fully melted and bubbling.
