Low Sodium Classic Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the sauce

2 tbsp vegetable oil
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
½ tsp dried oregano
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 can (8 oz) tomato sauce
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.
½ cup white onion, finely diced

For serving

2 tbsp fresh cilantro, chopped (optional)
¼ cup sour cream (optional)

Instructions

1
Season the chicken breasts on both sides with 1/2 tsp salt and 1/4 tsp black pepper. Place in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over medium-high heat. Reduce heat to a steady simmer and cook until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes. Transfer to a cutting board and let rest 5 minutes, then shred into bite-sized pieces using two forks.
2
While the chicken poaches, heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the chili powder, cumin, and oregano and stir for 30 seconds until the spices are toasted and deeply fragrant.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!