Pecan Free Classic Chicken Enchiladas
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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
- 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.
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