Pescatarian Classic Chicken Enchiladas

Total time1 hr 5 min

Prep time25 min

Cook time40 min

4.9

(26)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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