PCOS Friendly Classic Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

PCOS Friendly Classic Chicken Enchiladas

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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
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½ tsp salt
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

For assembly

8 corn tortillas (6-inch)
Chef's tip
Cassava tortillas are typically 6-inch — warm them so they stay pliable, and use two for overstuffed fillings.
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.

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