Nickel Allergy Friendly Chicken Enchiladas with Red Sauce
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Learn more →Ingredients
4 servings
For the red sauce
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 cups low-sodium chicken broth
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 3 cloves garlic, smashed
- ½ medium white onion, roughly chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 1 tbsp vegetable oil
- 1 tsp apple cider vinegar
- salt and pepper, to taste
For the chicken
- 1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp vegetable oil
- ½ tsp ground cumin
- ½ tsp salt
For the enchiladas
- 8 corn tortillas (6-inch)
- 2 cups shredded monterey jack cheese, divided
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- ¼ cup sour cream (optional)
Instructions
- 1
Toast the guajillo and ancho chiles in a dry large saucepan over medium heat, pressing them flat with a spatula, for about 30 seconds per side until fragrant and slightly darkened — watch closely, as they can scorch quickly. Add the chicken broth, fire-roasted tomatoes, garlic, and onion. Bring to a boil, then reduce heat and simmer for 15 minutes, until the chiles are fully softened.
- 2
Transfer the chile mixture to a blender. Add the cumin, dried oregano, and apple cider vinegar. Blend on high until completely smooth, about 1 minute. Season with salt and pepper. The sauce should be pourable and coat a spoon lightly — if it seems very thick, thin with a splash of water.
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