Mustard Free 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
½ tsp salt
¼ tsp black pepper

For the sauce

2 tbsp vegetable oil
3 cloves garlic, minced
2 tbsp chili powder
Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz Spicely Organic Chili Powder Salt Free, 1 each Frontier Co-Op Chili Powder Blend - 1.94 oz Frontier Co-Op Chili Powder Seasoning Blend Salt Free - 1 lb
See all
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

For assembly

8 corn tortillas (6-inch)
2 cups shredded monterey jack cheese
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!