Chicken Enchiladas
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Learn more →Ingredients
4 servings
For the enchilada sauce
- 2 tbsp garlic-infused oil, divided
- ½ cup scallion greens, thinly sliced
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- 1 cup chicken broth
- ½ tsp salt
For the filling
- 1 ½ lb boneless, skinless chicken breasts
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup scallion greens, thinly sliced
- 1 can (4 oz) diced green chiles, drained
- 1 cup cheddar cheese, shredded, divided
For assembly
- 8 corn tortillas (6-inch)
- 1 cup cheddar cheese, shredded
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Season the chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5 minutes per side, until golden on the outside. Reduce the heat to medium-low, cover, and cook for an additional 8–10 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred it into bite-sized pieces using two forks.
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